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What do you Store Your Homemade Bread In?

I have been using the single use plastic grocery bags for storing my homemade bread with some success.
Only it seems to be getting harder and harder to actually get a bag that doesn't seem to have a hole or two in the bottom by the time I get it home.

Have also used a Rubbermaid type container that holds the entire loaf. Put the lid in the dishwasher and it warped...grrrr

For me, plastic bags would be the best. I like that it takes up less space as the loaf gets smaller.

It usually takes us a week or more to eat an entire loaf unless we have something yummy like in-season tomatoes for toasted sammies.

What do you use?

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  1. Home made bread just can't keep a week. A couple of days is the most I can get out of a loaf. You can bake half the dough and then refrigerate the rest to bake a couple of days later. You could freeze half the loaf but I prefer the bread freshly baked. If you bake bread often, try artisan bread in 5 minutes where you can just pull off some dough and bake when you want.

    For a few days, you can use ziplock bags, zip most of it up, use a straw to suck out the air and then seal. It's not air tight but closer.

    2 Replies
    1. re: chowser

      Oh, this assumes it's sandwich, enriched bread. For crusty bread, I put the cut-side down on a cutting board and leave it like that. The crust protects the bread but then again, only for day or so. I would not freeze crusty bread.

      1. re: chowser

        I totally agree--homemade bread is not good after a week. Even that squishy sandwich bread with preservatives isn't great after a week! I too make smaller loaves that my husband and I can finish within a day or two (I refrigerate the rest of the dough--the type I make gets better with refrigeration). Storage IS an issue--there is no great way to do it, IMO. This is another reason why its best to make smaller loaves.

    2. I use plastic bags, cheap, store-brand of the type that zips. One can also get cheap ones (gallon size) that uses a twist tie. I don't use the bags I bring home the groceries in for anything other than non-food uses (after I've used them for the grocery), like lining the bathroom garbage can. Or wrapping shoes when packing a suitcase, etc.

      1. In the 'bags and wraps' aisle at the supermarket I have found a box of bags with twist ties that are much less expensive than ziploc style bags, (there are, like, 75 in the box and it is priced near the 25 bag box of zipper-type bags.) I wish I had a better, less throwaway solution, but homemade bread is kind of a bear to store...keeping it out leads to quick staling and even (ick), mold...but putting it in the fridge negates a lot of what is nicest about it. Anybody has better ideas, I'd be happy to hear them. Also, my loaves are round (since that's the dutch oven I use for no-knead) so tradition loaf-shaped storage isn't usually optimal.

        3 Replies
        1. re: tonifi

          Oh that sounds best to me!
          They are labelled as food storage bags yes?
          Thank you!

          1. re: Sparklebright

            Yes, they are food storage bags. Next to the zips. As I also mentioned in my post. They are cheap, get the gallon size, with twist ties.

            1. re: wyogal

              These food storage bags are excellent. I use them to package some of the quick breads I sell. They're cheap and do a wonderful job.

              Otherwise, next time you're at a grocery store, hit up the bakery dept for a few paper sleeves.

        2. Plastic bags for me too, but not grocery bags. Now and then I buy things like hot dog rolls or buns at the store, and I save the bags they come in. Stick a new loaf in an old bag as soon as it's cooled to lukewarm, then twist the open end and fold it under (no twist tie). One benefit is that holding in the bread's moisture in an airtight plastic bag will soften the crust, which is usually harder than I want it straight out of the oven. Also prevents any mold bacteria in the air from getting at the bread too quickly.

          The bread I bake, usually in sandwich loaves, lasts a lot longer than just a couple of days, though not a full week before some mold appears somewhere on what's left. I cut off a slice thick enough to get rid of the mold and keep the rest, or if I'm ready to bake another loaf, use the rest as croutons or bread crumbs. Or just toss it.

          Never yet frozen any bread. If the recipe produces two loaves and I only need one (I live solo), I give the other loaf away to family or a friend, which makes him or her even more friendly.

          1. I use one gallon zip top plastic bags. They last a very long time. I bake about once a week and freeze it and then thaw as needed. Works well for me because I typically bake hamburger bun size rolls and can fit four to six in one bag.

            1. Thank you for the helpful suggestions everyone!

              1 Reply
              1. re: Sparklebright

                One other suggestion is to look on the King Arthur website. They have or did have a few different sizes of bags.

              2. I use the plastic-with-twist-ties food storage bags, as well. We eat want we want on the day it's made, then slice the entire loaf, bag it up, and freeze it. We then remove slices from the freezer as needed. Not ideal, but not bad. It keeps us from thinking we have to overeat it in order to not be wasteful. And it's better quality from the freezer than from the store.

                1 Reply
                1. re: sandylc

                  I can freeze home baked bread for a month and it's still better than what I can buy here.
                  If you use your bread mostly for sandwiches consider making rolls instead of loaves. I think they freeze a little better. It helps us with portion control as well.

                  I use a slightly modified recipe from the Bread Baker's Apprentice.
                  These twelve rolls equals two standard loaves.

                  1. re: tzurriz

                    Lol *ding ding*!!!!
                    We HAVE a winner!

                    Best answer yet!!
                    But I'm STILL going to check my options out at the store.

                  2. I've tried plastic bags, zip lock bags and finally, I got a large Lock & Lock container. The Lock & Lock works best. I place sliced and unsliced bread in the Lock & Lock. Homemade sourdough bread lasts longer than homemade white at room temp. If I make too much bread, I store the extra in the fridge where it keeps for at least a week.

                      1. Cool completely on the counter then on a paper plate in my microwave.

                        1. After the loaf is completely cool (12 hours for wheat, 24-48 hours for rye) I cut each loaf in half and freeze one half. The other I put cut side down on the bread board. It is gone within 3-4 days. When thawing the frozen bread, I follow Harold McGee and just leave the frozen piece on a rack overnight.

                          1. I wrap my ANKB in the parchment paper it baked in, which will keep it for 2-3 days. Then, it's sliced, zip locked and frozen.

                            1. I use 1-gallon ziplock bags and store sandwich bread in the fridge. I live in Tampa and even in winter really fresh, moist bread will begin molding within a few days in the pantry. 2 slices of bread nuked for 8 seconds is perfect for me. Room temp and soft. Even my homemade hot dog buns, which are notorious for drying out in the fridge, keep well in ziplock bags for 2 weeks.

                              As another 'hound noted, artisan breads go cut side down on a wooden cutting board. They're good for 2-3 days.

                              1. Our bread never lasts more than a coupe of days, especially the focaccia and sweet bread, LOL. I find that my basic every day storage bags work fine.

                                For long term freezing (when I make large batches) I let them cool completely, wrap in plastic wrap and par-freeze. The I vacu seal the frozen loaves. Keeps them fresh, with out freezer burn, for months

                                1. Hi, Sparklebright:

                                  I "store" my no-knead bread on the counter, cut-side down, on a sheet of plastic wrap. Lasts me several days this way.


                                  1. In a paper bag. I like the crust to remain crisp and find that plastic makes it soft. A loaf just lasts a day or two here anyway.

                                    1. I store it in my proofing box. What won't get eaten within a couple days it goes in the freezer

                                      1. I guess it depends on the type of bread...
                                        My husband makes about three loaves of this wonderful rustic bread (similar to Pugliese) every weekend and once cooled, we slice them and freeze in ziploc bags - that way anyone can just take out a slice and into the toaster (good when unexpected company arrives);
                                        I make Ciabatta bread only when I make pasta - so it is gone when dinner is over;
                                        ...and pita bread (eaten all the time in our household)... while they are still warm, I stick about 5 together in a ziploc bag and into the freezer - and then I usually take out a bag each morning (after about an hour, they are good to go).

                                        I also have small balls of dough in the freezer - in case my husband and I are on our own... in which case, we can just take out a ball, and within a few hours will have a fresh loaf of bread - just for the two of us.

                                        1. A plastic bag recycled from store-bought bread.