The Very Best Ways to Store Fresh Bread
Let's start off with the bad news: If there's a loaf of lean bread on your counter—meaning a loaf without added fat or sugar, such as a sourdough boule, ciabatta, or a baguette—it's only at its best for a few days after baking. After 48 hours or so, the bread loses flavor and becomes harder and dryer.
This puts you in a predicament. Either you eat an entire loaf of bread in two days (not easy for even the hungriest of single people), or you watch something beautiful die. Or mold. Or stale.