The Flour Box Bakery: Where Artisan Bread Lives

IT'S BEST ENJOYED THE FIRST DAY!

Here are a few tips:

1. Crusty bread can be stored uncovered at room temperature for the first day. By the end of the day, it’s best to wrap it in foil (not plastic) or in a paper bag and kept at room temperature for a second day. 

2. Crusty bread will not be crusty the second day. You can re-crisp it by putting it cut side down on a piece of foil and place in a preheated 325° F oven, directly on your oven rack, for about 7-10 minutes. Toasting is simple option outside of the oven.

3. Crusty bread should not be stored in plastic, which softens the crust. 

4. Dinner Rolls are best stored in a plastic bag to retain their softness.

5. DO NOT STORE IN THE REFRIGERATOR as this changes the starch or gluten composition. 

6. For storage purposes, anything between about 60°F and 80°F is acceptable. Lower than that and the bread will go stale more quickly; higher than that and it may mold, especially in humid conditions.

Bread storage takeaways

• For best moisture retention, slice bread from the center out, rather than from one end. Store airtight with the two cut halves facing each other and pressed together.
• Wrapping bread to retain moisture keeps it soft, though it robs crusty artisan bread of its crispy crust.
• Wrapping in plastic (or foil) rather than cloth keeps bread soft longer.
• Large crusty loaves can be stored unwrapped (to preserve their crispy crust) at room temperature for a day or so, cut side down on the counter.
• For optimum long-term storage (longer than a couple of days), wrap bread in single-day portions and freeze. Thaw and reheat (toast or warm in the oven) individual slices before serving, to tenderize the crumb and crisp the crust.
• Bread Boxes can offer the best combination and longest conservation of bread.