How should I store this no-knead bread?
I'm making several loaves of the famed NYT no-knead bread for Thanksgiving, and to give to relatives to take home when they leave on Saturday. If I'm baking tonight and tomorrow, should I freeze the loaves and give them out on Saturday? Or should I just store them on the counter until then?
Freeze them once completely cooled down so the bread structure is completely set.
From experience, the loaves aren't quite as good when thawed as when fresh, but otherwise they will be stale by Saturday (and might only be eaten on Sunday). I know that because I normally make them in batches of three, and freeze two.