How to store bread: Prevent it from moulding and drying out, and learn to freshen it up again

Get your fresh loaves and old slices ready, because with these tips there will be no more dry bread! You can forget all about mould, and learn to refresh bread that’s already dried out.

I've looked into the topic of storing bread for you and put together everything you need to know about storing and refreshing bread properly. There are a bunch of new tips I didn't know before, and I'm amazed by how well they work.

Short & sweet–3 tips for storing bread properly

In a nutshell, the best way to store your bread is:

- In a non-glazed clay pot. This allows the bread to breathe which prevents it from going mouldy. It also won’t lose too much moisture to the air, so it won’t dry out.
- At about 20°C/68°F room temperature. If it is very hot in summer, bread moulds faster, and at refrigerator temperatures it loses moisture quickly and dries out.
- With the cut edge facing down. This means that only the crust comes into contact with the air, which is good as this part doesn't dry out as quickly as the soft inside.

How long does bread stay fresh?

White bread or a baguette may not be enjoyable after more than a day, but a wholemeal or rye loaf usually still looks fresh, even after 5 days. Of course, this usually depends on how the bread is stored, but here is a short list of how long the different types of bread keep before they dry out:

— White bread 2-3 days
— Mixed bread 3-4 days
— Wholemeal 5-6 days
— Rye bread 8-9 days

If you bake your own bread, the shelf life will usually be a little shorter, as commercial stabilisers and other shelf life extending agents are missing.

Mould only occurs when moisture builds up in the bread, like in a plastic bag. Then it usually only takes 2-4 days and the first mould spores are visible. If your bread becomes mouldy, it is better to throw it away, as the mould spores spread throughout the bread, so cutting off the affected area won’t do the trick.

Store bread in the right container

Any container in which air cannot circulate is ruled out due to waterlogging and the risk of mould. Here is a short list of bread containers that you should never use. (1 is the worst, 4 the least bad)

— Plastic bags (Bread accumulates moisture and moulds more quickly.)
— Bread boxes or pots made of metal, plastic, glass, glazed ceramic or glazed clay without air holes (Bread accumulates moisture and moulds more quickly.)
— Cloth bags (Bread releases moisture too quickly and dries out–remember, your bread is no pair of sport shoes.)
— Paper bags or half-plastic-half-paper bags (Bread dries out quickly as the paper absorbs the moisture from the bread.)

If you store your bread in one of these options, you're better off switching to one of the following options. Here is a short list of bread containers that will keep your bread fresh for a long time and protect it from mould. (1 is the best, 4 is the least good)

— Unglazed clay or ceramic pots (Air can circulate through natural material and the bread will not mould. The pot also does not absorb moisture from the bread and maintains the ideal temperature thanks to the solid walls, even on hot days.)
— Wooden boxes (Same advantages as unglazed clay and ceramic pots, but wood does not keep the temperature as evenly and the air circulation is not quite as good. However, wood cleans itself and therefore needs to be cleaned less often.)
— Bread boxes or pots made of metal, plastic, glass, glazed ceramic or glazed clay with air holes (Bread has limited air circulation and does not dry out as the environment does not absorb moisture.)
— Left outside (Air circulates and the environment only absorbs moisture from the bread to a limited extent. Placed on the cut edge, it stays fresher for longer.)

Do not store bread in the fridge

Bread releases its moisture more quickly in cold temperatures, which is why it’s better not to store bread in the fridge. On the other hand, you can freeze bread without any problems if you pack it in an airtight container. This will prevent it from drying out in the freezer, so it will be like-new again when you defrost it (provided you bake it again briefly, more on this below).

Storing other baked goods correctly

Croissants, pain au chocolat, yeast plaits and other baked goods can be stored in the same way as bread, preferably in unglazed ceramic or clay pots. However, sweet pastries often contain a lot of sugar, which usually makes them last longer, and butter, which protects them from drying out. A simple paper bag is therefore often sufficient for storing sweet pastries.

Refreshing bread–3 tricks

If the loaf has dried out or could taste a little fresher, don't worry, with these simple tricks you will be eating freshly baked bread again in no time:

— To freshen up single dry slices of bread, moisten with water and toast them until they are no longer moist and slightly crispy. The same works with bread rolls.
— To freshen up a whole, slightly dry bread loaf, wrap it in aluminium foil and bake in the oven at 180°C/360°F for 10 minutes, then leave to crisp for 2 minutes without the foil.
— To freshen up a whole, really dry bread loaf wrap in a damp, wrung-out kitchen towel and bake at 180°C/360°F for 10-15 minutes and then leave to crisp for 2 minutes without the towel.


I hope you never have to suffer from dry bread again! By the way, if you like it extra fresh, why not try our super simple rustic german bread, our fitness bread or our braided easter bread recipe.