Bread Care
Artisan Bakehouse bread …
Naturally leavened and made with stone milled flour and organic ingredients—there are no preservatives added which means your bread requires some care to fully enjoy it.
Shelf Life. Sourdough bread normally stays fresh for 3 to 4 days when properly handled. If you plan to freeze some of your bread, I recommended doing this within the first day or two.
Slicing. To slice your bread, use a good knife and wood cutting board. Let the knife do the slicing—you shouldn't have to use too much force. Slice the bread to a desired width—normally 1/2 to 3/4 inch. Whenever you have your bread out, after slicing turn the exposed side of the loaf down onto the cutting board. Doing this will help keep the interior from drying out.
Bread Knife. To properly slice crusty bread, you should invest in a quality bread knife. Look for one with a wide blade that's at least 9 inches long. Most importantly, the knife should feel comfortable in your hand. Here are two bread knives—made by Shun and Wustof.—I've used and highly recommend.
Storage. Your bread requires proper storage to maintain freshness. I’ve found it’s best to keep your bread at room temperature in a beeswax lined canvas bag. Never store your bread in a plastic bag or in the refrigerator as this negatively impacts the quality.
Refresh. Your bread can return to "fresh-baked" status by placing the whole loaf or part of it completely uncovered in a preheated 300 degree oven for 5 to 10 minutes.
Freezing. You can freeze your bread for up to 3 months by:
- Covering the individual loaf completely with plastic wrap
- Placing it inside a Hefty 2 gallon freezer bag
- It's a good idea to write the date on the bag
To refresh frozen bread, follow this procedure:
- Remove the bread from the freezer and take it out of the bag
- Let the bread thaw in the plastic wrap at room temperature for 45 - 60 minutes
- Once thawed remove the plastic wrap
- Follow the "refresh" directions above—however, leave the bread in the oven for 15 to 20 minutes.