One of the wonderful things about sourdough bread is its natural ability to stay fresh and keep from spoiling long after baking.
Here are a few tips to consider when serving and storing sourdough bread:
“Wait to slice until your bread fully cools! This is incredibly important. Typically, you should wait 2-3 hours after baking, but depending on the bread, you may need to wait longer to fully set… the commonly held belief is that warm bread right from the oven is the best there can be, but the truth is, waiting for the bread to cool allows for fullest flavour development. When a loaf is cut too early, it can result in a gummy and sticky interior.
Never place your baked bread in the fridge Counterintuitively, it causes bread to stale faster than when its kept at room temperature.
Store bread cut-side down Let the crust do its job…” *
[The Perfect Loaf, Maurizio Leo]
*In our personal experience in Little Falls (Gauteng), bread can be stored temporarily cut-side down. However, it's best to place them in air-tight containers at room temperature.
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