The short answer
Never refrigerate bread — the fridge is the fastest staling temperature. Keep what you will eat in two days in a paper bag or bread box, and freeze the rest sliced. Frozen slices toast straight from the freezer with no quality loss.
Bread goes stale by starch retrogradation, not by drying out, and that reaction peaks at fridge temperature.
Step by step
- Cool a fresh loaf completely before bagging — trapped steam makes a gummy crust.
- Keep two days’ worth cut-side down in a paper bag or bread box.
- Slice the rest before freezing so you can take what you need.
- Freeze in a zip bag with the air pressed out, labelled with the date.
- Toast frozen slices directly, or thaw a whole loaf at room temperature in its bag.
- Refresh a stale-but-not-mouldy loaf: sprinkle with water, 10 minutes at 180°C/350°F.
What it costs
| Item | Typical cost |
|---|---|
| Bread box | $25–$60 |
| Freezer bags | $4–$9 / box |
| Beeswax or linen bread bag | $12–$25 |
Common questions
Plastic or paper?
Paper keeps a crust crisp; plastic keeps a soft sandwich loaf soft. Match the bag to the bread.
How long does frozen bread last?
Three months for good quality, longer for safety.
Can I cut mould off?
No. Bread is porous, so the growth reaches far past the visible spot. Bin the loaf.