Loaf-Term Care 🍞
Sourdough
Finishing it within 1–2 days?
Leave it out, uncovered or under a towel. When you slice, start from the center and press the halves back together — the crust seals the crumb better than any wrap.
Taking it slow over 3–4 days?
Move it into an airtight bag (beeswax or zip). Paper and tea towels alone won't hold past day one. Counter only — never the fridge. Cold air dries sourdough out faster than your kitchen does.
Not sure when you'll get to it?
Freeze it. Wrap tight in plastic, then into a freezer bag. Up to 3 months. To revive, thaw at room temp then 10 min in a 350°F oven. Gets you about 90% of the way back to day one.
Shokupan
Finishing it within a few days?
Keep it in the original bag, sealed, at room temperature. Shokupan needs that trapped moisture — don't let it breathe like sourdough.
Saving some for later?
Slice first, then freeze. Individual slices mean you only thaw what you need. Toast straight from frozen or microwave 20 seconds. Easy on the heat — it toasts faster than you expect.
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