Storing a sourdough loaf is not just about keeping it soft. Consider the crust, moisture at the cut surface and when you intend to eat it. A warm, humid kitchen will not give the same results as a cool one. Always follow the manufacturer's storage instructions first.
Let warm bread cool first
Leave freshly baked bread on a wire rack with air circulating around it. Sealing it in a bag while warm causes condensation: the crust softens and the packaging becomes damp. The centre of a large loaf cools more slowly than the outside. Before slicing, allow time for the crumb as well as the crust to cool.
Bread you will eat today
Keep plain bread in a clean bread bin away from sunlight, the cooker and moisture. Cloth or paper helps keep the crust dry but cannot completely prevent the cut surface from drying. More enclosed packaging protects the crumb but may soften the crust. Cut only what you need instead of slicing the whole loaf. Remove crumbs regularly and dry a damp bread bin before using it.
Plan for the next day
Depending on how quickly your loaf dries, portion and freeze anything you cannot eat soon while it is still in good condition. There is no single room-temperature storage period for every bread: ingredients, packaging and surroundings differ. Do not leave cheese-, meat- or other perishable-filled bakes on the counter as if they were plain loaves; follow their own cold-storage instructions.
Stale bread is not the same as spoiled bread
Plain bread that is dry but has no signs of spoilage can become toast, croutons or an egg breakfast bake. If you see mould, removing only the affected slice is not enough: discard the entire bread. Heating does not make mouldy bread safe. Do not bring suspicious bread close to your face to smell it or taste it.
Refresh just before serving
Warm one or two slices in a toaster, checking carefully. For a small piece of plain bread, start with a few minutes in a preheated 170-180 °C oven and check often. Prolonged heating dries very dry bread further. Reheat only what you will serve instead of repeatedly drying out the same loaf.
