We Asked Sara Lee For The Best Way To Store Bread - Tasting Table

"Ernesto Martinez, R&D Senior Director at the tried-and-true bread brand Sara Lee, recommends storing your favorite bread "at room temperature in a cool, dry spot like a pantry or bread box." This will ensure the best taste and texture for the entirety of the bread's shelf life. Staleness can occur if you leave bread sitting out on the counter unwrapped. However, throwing a package of store-bought, bakery, or fresh-baked sourdough in the fridge isn't great, either."

""Bread can be frozen for up to three months," he adds. To freeze bread, first cover it tightly in Saran Wrap or use airtight freezer bags. "Just remember to wrap it well and thaw it properly to enjoy that just-baked taste anytime," Martinez advises, noting that you can double-wrap bread before you freeze it to avoid freezer burn (another culprit that can lead to dried-out bread)."

Store bread at room temperature in a cool, dry spot such as a pantry or bread box to preserve taste and texture throughout its shelf life. Keep bread sealed tightly in its bag or an airtight container to limit air exposure and prevent staleness. Avoid refrigeration because it slows mold but accelerates drying and moisture loss. Freeze bread for up to three months when consumption will be slow; wrap tightly in plastic or airtight freezer bags and double-wrap to prevent freezer burn. Keep bread away from heat and humidity to discourage mold growth and thaw properly before eating.

Read at Tasting Table