There is nothing quite like a good loaf on the first day: a crackling crust and a soft, open crumb. By the second or third day, though, many loaves have gone hard, dry or, worse, mouldy. The good news is that a little understanding of why bread goes stale, and a few simple storage habits, make a real difference to how long a loaf stays good to eat.
This guide explains what actually happens when bread goes stale, why the fridge is the worst place for it, the best ways to store different kinds of bread, how to freeze and defrost it properly, how to revive a stale loaf and what to do with the ends.
Why bread goes stale
Most people assume bread goes stale because it dries out. Moisture loss is part of it, but the main cause is something called starch retrogradation. When bread is baked, the starch in the flour absorbs water and softens. As the bread cools and sits, those starch molecules slowly recrystallise and squeeze out the water, which makes the crumb firm and crumbly, even if it hasn't lost much moisture overall.
At the same time, moisture moves from the soft crumb towards the crust. That is why a crisp crust goes soft and leathery in a plastic bag, while the inside of the loaf hardens.
Why you shouldn't keep bread in the fridge
It feels like the sensible thing to do, but the fridge is the worst place for most bread. Starch retrogradation happens fastest at cool temperatures just above freezing, which is exactly the temperature of a fridge. A loaf kept in the fridge goes stale far more quickly than one kept on the worktop.
The only exception is in very hot, humid weather, when mould can become a bigger problem than staleness. Even then, freezing is usually the better option.
The best way to store bread day to day
Keep it at room temperature
Store bread somewhere cool, dry and away from direct sunlight, the oven, the kettle and the radiator. Warmth and humidity encourage mould.
Let it breathe, but not too much
Bread needs a balance. Too much air and the crumb dries out quickly. Too little, as in a sealed plastic bag, and moisture is trapped, the crust goes soft and mould can grow.
- Plastic bags keep sliced, soft sandwich bread soft, but spoil the crust of artisan loaves and can encourage mould.
- Paper bags protect the crust but let the crumb dry out within a day or so.
- Cotton, linen and beeswax bags are the happy medium, protecting the loaf while letting a little air circulate.
- A bread bin works well, particularly a wooden or enamel one with a little ventilation. Don't overfill it, and wipe it out regularly with a little vinegar to discourage mould.
Our Linen Striped Beeswax Bread Bag is handmade in Kent from a cotton and linen blend coated in beeswax. It is made for sourdough, country loaves and farmhouse bread, and can be used again and again.
Store it cut side down
Once you have cut into a loaf, stand it cut side down on a wooden board. The crust protects the rest of the loaf, and the exposed crumb dries out far more slowly. A large board like the General Store 50cm board makes a good home for the loaf on the worktop.
Don't slice it until you need it
A whole loaf keeps longer than a sliced one, because there is less exposed crumb. Slice as you go.
Storing different kinds of bread
- Sourdough keeps better than most breads, thanks to its acidity and its thick crust. In a cloth or beeswax bag, it is often still good on day three or four.
- Crusty white loaves and baguettes stale fastest. Eat them on the day, or freeze them.
- Enriched breads, made with butter, milk or eggs, such as brioche, stay soft longer. Keep them wrapped.
- Rye and wholemeal breads are dense and keep well for several days.
- Shop-bought sliced bread is best left in its own bag.
Freezing bread
Freezing stops staling in its tracks, because the starch can't recrystallise at freezer temperatures. It is the best way to keep bread for more than a couple of days.
- Freeze it fresh. Bread freezes best on the day it is bought or baked, once completely cool.
- Slice it first. Sliced bread lets you take out only what you need, and slices can be toasted straight from frozen.
- Wrap it well. Use a freezer bag or a reusable wrap, pressing out as much air as possible to prevent freezer burn.
- Label it and use within about three months for the best flavour.
To defrost a whole loaf, leave it in its wrapping at room temperature for a few hours, then refresh it in a hot oven for a few minutes to crisp the crust.
How to revive a stale loaf
Because staling is largely about starch crystallising rather than drying, you can reverse it, at least for a while, by adding heat and a little moisture.
- Run the whole loaf briefly under the cold tap, so the crust is damp all over but not soaked.
- Put it straight into a hot oven, around 180°C, directly on the shelf.
- Bake for five to ten minutes, depending on size, until the crust is crisp again.
- Let it cool slightly and eat it soon. Revived bread goes stale again quickly.
Using up the ends
Older bread is not waste. Some of the best things in British cooking were invented to use it up.
- Breadcrumbs: blitz stale bread and freeze the crumbs for stuffing, coating and gratins.
- Croutons: toss cubes in oil and salt and bake until golden.
- Bread and butter pudding: a classic for a reason.
- Summer pudding: day-old white bread is essential.
- Bread sauce: a Christmas essential, made with stale white bread.
- Panzanella and ribollita: Italian dishes built around stale bread.
Bread for the table
A good loaf deserves a good setting. Serve it on a wooden board with salted butter at room temperature. For lunch, read our guide to a proper ploughman's lunch, or for an evening spread, putting together a cheese board.
Frequently asked questions
How long does homemade bread last?
Usually two to three days at room temperature, longer for sourdough. Freeze anything you won't eat in that time.
Is a bread bin better than a bag?
Both work. A bread bin is convenient for a household that gets through bread quickly; a cloth or beeswax bag is better for a single artisan loaf.
Why does my bread go mouldy so quickly?
Usually because it is stored somewhere warm or damp, or sealed in plastic. Keep it somewhere cool and airy, and freeze what you won't eat soon.
How do I clean a beeswax bread bag?
Shake out the crumbs and wipe with cool water and a little mild soap. Avoid hot water, which softens the wax. Follow the maker's care instructions.
A quick reference
- Never the fridge.
- Room temperature, out of the sun.
- Breathable bag or bin.
- Cut side down on a board.
- Slice and freeze what you won't eat in two days.
- Revive with water and a hot oven.