Methods for storing and restoring your sourdough loaf
Genuine, well-made sourdough keeps best. Lactic acid bacteria in the sourdough leaven helps to protect the loaf from drying, so long as it is kept sealed. Unsealed bread – sourdough or not – will inevitably lose moisture.
Our long ferment sourdough will keep for a week or longer if stored correctly. It eats well fresh or untoasted for a few days and is best toasted thereafter.
Even a dry crust will be edible well after a week, if a little chewy. Great for soups and stews!
Keeping your bread in a purpose manufactured bread crock is ideal, preferably ceramic, metal or wood. Wrap your loaf in linen or paper before storing. Clean the crock thoroughly and air in the sunshine every few weeks to avoid mould forming. A beeswax wrap or plastic tub lined with cloth or paper will also work at a pinch. We suggest avoiding storing your bread in plastic bags as it compromises its crust and can harbour moisture that encourages mould spores to form over a longer period.
Flash Heating in the Oven
This is a wonderful method of restoring your loaf that produces a fresh-baked quality. We recommend trialing 10 minutes at 190°C. This works especially well for loaves such as our Batard and Baguette, enlivening the crust whilst producing a warm and moist interior.
When storing bread in the freezer, ensure that it is well sealed to prevent it from drying out or forming ice crystals. Slice and store in a sealed plastic tub, each portion separated by greaseproof paper. If freezing whole, allow time for the loaf to completely defrost in the fridge before toasting or reheating.
Using a quality sharp bread knife is key! A sawing action will help to cut through the crust and avoid crushing the loaf. Do not apply pressure, let the knife do the work. Hold the knife parallel to the chopping board and not angled at down at one end.