Bread Care and Storage

Will you break right into it when you get home? Would you like to keep it on the counter for a few days for a nibble as the mood strikes? Or, would you prefer to keep it in the freezer - to defrost and serve with a special dinner you have planned? Here are some suggestions.

How long does our bread stay fresh? Our loaves have a delicious shelf life.  Due to the high-water hydration that we use in our recipes and the natural acidity that is created by our sourdough, our bread is fresh and deeply flavorful for days longer than any loaf you’ll buy from the bread isle at the grocery store.  But here is the best part: our bread keeps fresh naturally, without using any industrial, artificial or chemical preservatives. That’s the real deal. And because it’s crafted naturally it matures with richer, more robust characteristics with each passing day.  On day one, if the bread is fresh out of the oven, give it at least 2 hours before you slice into it so it can finish cooling.  Day two is actually the perfect time to slice and the crumb is glistening and fresh. On day three full flavor REALLY DEVELOPS. There is some sort of magic that transpires as the bread matures through time, and the flavor deepens, getting richer, and it may blow your mind. On day four, it’s still plenty fresh enough to eat, and especially good for toast and sandwiches. If by some miracle there is any bread left on day 5, then it is perfect for homemade croutons and French toast.

To keep your loaf as fresh as possible, slice it as needed.  The crust protects the soft crumb inside. Remember to use a sharp, serrated knife when slicing, and when you are done, return it to storage cut-side-down so that the “next” slice is always fresh.

When a loaf comes fresh out of the oven, you can hear it sing, literally.  Reviving the crust is totally possible, with a few easy steps. Preheat your conventional oven to 375F, (or your convection oven to 350F.)  While the oven is warming, remove your bread from it’s packaging, and hold it under a stream of running water, quickly rinsing it to completely hydrate the surface of the loaf, or simply spray it with water.  Place it in the heated oven on the middle rack and let it bake for 12-15 minutes, or until the crust begins to regain it’s crisp.  When it comes out, place it on a wire rack to cool, and as you are ready, slice.  

Short term storage is the way to go if you plan to eat your bread in the first day or two. If you’d like to keep your crust “crispier”, store your loaf inside a bread box or a paper bag.  Alternatively, for a “softer” crust, you can keep your bread in a plastic bag. If you go this route though, remember to keep your ambient room temperature cool, as plastic encourages moisture and mold after a few days, especially in a warmer room.

Our bread freezes beautifully for up to three weeks or longer in a well-sealed plastic or freezer bag. When you are ready to serve it, let it thaw on the counter and then follow the refreshing steps.  Or, if you like to eat it a slice at a time, we recommend slicing it before you freeze it, so that you can take individual pieces out for morning toast without having to defrost the entire loaf.  

Check out “Eddie’s Kitchen Special Edition: Duvall Artisan Bakery”. 

He’ll walk you through step by step!

Please feel free to reach out to me with any questions you may have about our bread at thebaker@duvallartisanbakery.com