How to Store Sourdough Bread - Wholehearted Eats (2024)

FAQs

How to Store Sourdough Bread - Wholehearted Eats? ›

So, with this in mind, I always recommend storing your freshly-baked sourdough loaf in a cotton bread bag or simply wrap it in a cotton tea towel to allow the bread to 'breathe'. Then, leave your bread in a cool place, so it can maintain normal moisture levels without encouraging bacteria and mould to grow.

So, with this in mind, I always recommend storing your freshly-baked sourdough loaf in a cotton bread bag or simply wrap it in a cotton tea towel to allow the bread to 'breathe'. Then, leave your bread in a cool place, so it can maintain normal moisture levels without encouraging bacteria and mould to grow.

To maximize the shelf life, keep in original packaging or linen based bread bag and store at room temperature. How long does sourdough bread last in the fridge? Sourdough bread should ideally not be refrigerated, as the bread will dry out and become stale faster than at room temperature.

One of the simplest methods of storing bread isn't actually a form of storage at all. Freshly baked sourdough can be left out on the countertop for a day or two before using any of the rest of the methods in this guide.

Mist or sprinkle water to the surface of the bread and place directly in a 425° F pre-heated oven for approximately 5-6 minutes, just long enough to warm up the bread. Do not microwave. Freeze bread immediately in a tightly sealed plastic freezer bag.

Also, never store your sourdough in a plastic bag. Plastic bags prevent any moisture from escaping and don't allow any dry air to get in. Your bread will quickly become soggy and may also turn mouldy.

The best container to keep bread in is one that provides airtight protection against moisture and air exposure. Wesco's bread bins are the best choice because of their level of quality and their stylish designs. If you're looking for the perfect bread storage solution, explore Wesco's Bread Bins Collection.

Sourdough's natural acidity discourages bacteria, which means you can keep it fresh for longer. You can generally expect sourdough to last for four to five days at room temperature.

Note: As loaves begin to overproof they lose their height and shape. The crumb becomes more dense. The holes become more ragged and irregular in shape. The crust begins to thin and separate from the crumb.

Storing sourdough bread in the fridge

If left uncovered the fridge will dry the sourdough out. Even if the sourdough has been covered well it will most likely be hard when you remove it from the fridge. At this stage, it is probably best used for toast or making grilled sandwiches.

Can I eat 2 week old sourdough bread? ›

Can sourdough bread last for 2 weeks? No, homemade sourdough bread cannot last for two weeks. It may not mold in this time, but it would be inedible after this amount of time (unless it's been frozen).

Ideally, you can proof sourdough in the fridge for up to 36 hours, or even longer if your dough will tolerate it. You don't want to have the gluten structure break down or for the dough to use up all of its energy before it hits the oven. This will result in poor oven spring.

To proof them, let them sit, covered, at room temperature for up to 3–4 hours, or let them proof for a little while at room temperature and then place in the refrigerator for 12–15 hours. Or you can speed the process by using a proof box, warm cooler, or slightly warm oven to speed things up.

Paper Bag. Paper bags are a good option to keep your bread fresh. They can let quite a bit of air in which will cause your bread to dry out within 3 days or so, but will usually keep it from going mouldy (stale bread can still be used!). Like a cloth bag, this is ideal for unsliced bread.

Step 7: Wait For The Sourdough Loaf to Cool (The Hard Part)

The loaf needs to cool outside of the Dutch oven for at least 30 minutes, and ideally more like two hours. When you pull the bread out of the oven, it is still baking inside. Cutting into a loaf too early will stop this process and result in a very gummy loaf.

REVIVING A LOAF FOR FRESH EATING

Splash some water over the top of your bread, just enough to become slightly damp. Place the loaf in a 250°F oven for 5 to 10 minutes.

I'll share my tips on the best way to store sourdough and a plan on the best way to eat it too. Sourdough bread will keep well for up to 3-5 days at a moderate room temperature of 18-20°C or 64-68°F. The warmer and more humid the conditions become, the more chance the sourdough has of spoiling.

The good news: You can freeze sourdough bread! That's the perfect way to keep your bread fresh if you won't be able to get through a loaf in a few days. Generally, a homemade loaf can do three to five days at room temperature, before it may go stale or develop bread mold.

You can use parchment or even wax paper if you like to see the loaf through the paper! Wrap it the same way no matter which one you're using 👍🏼 add some lavender or rosemary under the string for a special touch.

This is typically how I store my starter if I know I will not be baking with it for a few days or weeks. For best results, feed your starter before placing it in the fridge.