So, I get asked a lot about storing bread, making it last longer, making it last till Thanksgiving, etc…
My go-to immediate answer is “HOW THE HELL IS IT LASTING THAT LONG UNEATEN?!?!” But I am privileged, I get to pull warm-just-baked-crackling-crust-steamy bread right out the oven and tear into like a crazy ass toddler on Christmas morning. I usually consume close to half just tearing into it with my hands and dipping it in good olive oil and good coarse salt. I then take the rest and reserve the following pieces for toast, sandwiches, and then dinner dipping bread the next day. So, yeah, I don’t usually need the tips for bread storage, HA. It gets stored in my belly.
BUT, I’m a bread fiend, and I lack impulse control sometimes, so if you’re unlike me, here are some tips to make your bread last through Thanksgiving and the weekend:
I deliver bread in lightly sealed (recycled) paper bags for a reason. I try to deliver as fresh -out-the-oven as humanly possible and I would never degrade hot bread by suffocating it to death in plastic, soooo… I suggest slicing into it upon delivery, closing your eyes, and chewing on that fresh slice reminiscing about happier joyful times like meals around a big fat table with beautiful friends and endless hugs and the clinks of glasses.
THEN, I would wrap your still fresh BUT COOLED and UNSLICED bread in plastic wrap, a ziplock bag, or a sealable tupperware container or a bread box or whatever is super sealable to lock in those good vibes. Although sourdough does have certain agents that allow it to last, there are no preservatives in sourdough, and exposing it to air is what begins that falling flat process of STALING. So airtight, y’all, AIR-TIGHT!
If you are holding off on using your whole loaf for Thanksgiving or another day: simply keep in your paper bag and when ready to serve, preheat your oven to 325 ish. Before putting it in the oven, spray or dribble or flick or whatever a little water on the outside- JUST DON’T DRENCH IT (somebody did do this once so I am trying to clarify- a little bit goes a long way- don’t SUBMERGE your bread in water!). and reheat for about 8-10 minutes in the oven to RE-CRONCH it right up. It’s such a nice little technique.
A final thing is sourdough really does thrive in the freezer- NOT THE FRIDGE- don’t ever hurt that bread by putting it into the fridge. The best option is to SLICE FIRST, WRAP EACH INDIVIDUALLY, THEN FREEZE. OR SLICE AND WRAP WHOLE LIFE SOOOOO TIGHTLY. Pull out from the fridge a couple hours from using and let it get to room temp, do the re-bake method before serving for best results. A little more detail about this can be found here : STORING YOUR SOURDOUGH LOAVES.
In the end- all that matters is that you ENJOY THAT BREAD! So, I hope this gives you some tips on making it last and last as long as you personally need. Tomorrow, I’ll be doing a run down of baking the BAKE-FROM-FROZEN- BUTTERMILK-BISCUITS so stay tuned.
I also thought I’d send along my THANKSGIVING BAKE -OFF 2020 PLAYLIST. (also embedded at the bottom, though I don’t really know what that means) I am biased, but I’m loving it and dancing through this weird holiday season as much as I can. It’s all over the place just like me so get funky, get baking, get posi, HAVE FUN, and EAT GOOD BREAD! (some songs are not suitable for children. sorry)
