Storing

Before you store loaves of bread, they should be cooled thoroughly on racks so they do not become moist. When the loaves are completely cooled, they may be wrapped, sealed, and frozen for months. Or store them for several days at room temperature, in a bowl with a cloth over it (if the air is reasonably humid), or wrapped in waxed paper. Or wrap in plastic and store for up to a week in the refrigerator.

All breads are improved by a brief reheating in a 325-degree oven. If they have become a bit stale, place in a brown paper bag sprinkled with water and heat through in a low oven until refreshed and crisp-crusted, about 15 minutes.