Storing

Breads to be served within 8 hours may be left on racks. For longer storage, wrap cooled breads in moistureproof bags to retard staling. Bread must be thoroughly cooled before wrapping, or moisture will collect inside the bags.

Wrapping and freezing maintains quality for longer periods. Refrigeration, however, increases staling.

Hard-crusted breads should not be wrapped (unless frozen), or the crusts will soften.