People often ask us how to keep our country loaf at its best for as long as possible. Here is the simple, low-tech routine we use at home.
Days one and two
Cut-side down on the counter. Don't bag it. The cut side acts as a seal and the crust stays crisp.
Days three to five
Move it to a paper bag at room temperature. Toast slices as you go — sourdough toast is one of life's simple pleasures, and a slightly older slice toasts even better than a fresh one.
Days six and seven
Slice the rest, freeze it in a zip-top bag, and toast slices straight from the freezer for the rest of the week. They will taste exactly as fresh as the day you bought them.
What you should not do is store a fresh loaf in plastic at room temperature. The crust goes leathery and the crumb gets gummy. Bread is a living thing — let it breathe.
Written by Leilani Josef. Last reviewed by our team on 2025-05-10. Have feedback or a question? Email us — we read everything.
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