Kitchen

[novamc1]

For a crisp crust on breads to be eaten in a day or two, wrap the fully cooled loaf in a clean kitchen towel, tuck it in a paper bag, and slice off bread as you need it.  This breathable wrapping will slow the staling a bit but keep the crust crisp.

For a softer crust, tuck the fully cooled loaf, sliced if you like, in plastic bags.  Moisture from the inside of the bread will redistribute and soften the crust some.  Use or freeze within three days.

For longer storage, wrap the sliced or unsliced loaf tightly in plastic wrap.   Tuck into a zip-top freezer bag, and freeze up to eight months.