Good news: a naturally leavened loaf keeps far longer than a standard baguette. Provided you follow a few simple rules.
Why sourdough keeps better
The natural acidity of a sourdough starter slows staling and holds mould at bay. A well-baked stone-milled loaf stays tender for four to six days — sometimes longer.
The right habits
- A linen or cotton cloth: it lets the crust breathe while protecting the crumb. Day to day, nothing beats it.
- Cut side against the board: stand the opened loaf on its cut face and the crumb will not dry out.
- Never in the fridge: between 32 and 46 °F, staling actually speeds up. It is the worst place for bread.
Freezing, yes — but properly
Slice the loaf before freezing it, in a well-sealed bag. Take out slices as you need them: two minutes in the toaster and the crumb is tender again, the crust crisp.
Bringing a stale loaf back
Run the loaf under cold water for a few seconds, then give it ten minutes in a 320 °F oven. The crust re-forms, the crumb rehydrates — almost like day one.
And if there is still some left?
French toast, croutons, breadcrumbs or grilled tartines: nothing is thrown away at the bakehouse. Yesterday’s bread often makes the best desserts.