I share your pain, Jim. That's one of the reasons I bake small 2-person size free-form loaves that we'll finish in one meal. Unsliced, crispy crust bread can stay out uncovered in my kitchen during the winter months for 2-3 days. In summer, the crust softens no matter what I try. Plain brown paper bags work as well as anything else, for me.

/tricia

Ditto what tricia said. I do the same thing... make small loaves. Small enough to split in half to make sandwiches, etc., or use for rolls at the table. Each on is bigger than a roll so sometimes we just split one. But for that fresh baked crisp crust, I have to reheat in the oven.

People used to use bread boxes. Maybe that made a difference? Covered but not smothered?

When I lived in Mallorca, it was customary to tightly wrap the round crusty country loaves in a large soft cloth, such as a tea towel, or a cloth bag made especially for keeping bread, never in plastic.

SharonCb

I seldom buy bread due to DH's refined carbs avoidance. So when I do, I look for the half loaves and refrigerate or freeze it. Then toast it under the broiler when I want it. It works pretty well for rustic loaves with thick crusts (my fave).

Bread with a crispy crust can't be kept once cut with the crust crispy....or It will dry out.
I do as Tricia does....make small loaves....and if there is any left over put into a plastic bag and use for toast.
That's why fresh bread is soooo good! Crisp crust, soft inside and the butter melts right in!
Linda C

You can't defy retrogradation of amylopectin - staling - especially where it comes to the crust. The best way to prevent it is to eat it quickly because staling BEGINS within 2-hours of baking.

The crust softens in wrapped bread and the moisture level in the crust increases from about 12% to 28%. This is when that dry, crisp, pleasant texture of fresh crust changes into the soft, leathery, not-so-pleasant texture of a stale crust.

gina w - FYI - the worst place to store bread is in the refrigerator. That's the fastest way to make bread stale. In one experiment sited in a class I took on Retrogradation of Amylopectin, bread stored at 46°F (refrigerators are usually around 40°F), staled as much in one day as bread held at 86°F did in six days. You may find freezing it in user-friendly amounts, tightly wrapped and stored in a plastic container, will work well for infrequent bread use.

-Grainlady

6 days at 86 I'd have penicillin not stale bread LOL

The best way to keep it crusty overnight is place the sliced side down on the kitchen counter or cutting board and throw a tea towel or paper bag over it . It will not be as good as th day before, but the inside will still be somewhat soft and the outside "crisp". Otherwise, wrap it in foil and freeze it. When you need it, put it in a hot oven for about 15 minutes, depending on the size. I sometimes slice up the whole thing and freeze it. Then take out a few slices and heat in the oven as garlic bread or the MV for sandwiches.

I buy La Brea Bakery whole wheat sourdough bread, and I keep it inside its original paper and cellophane bag, which I put inside a plastic bag. While the crust does not remain hard, the bread remains chewy and with an excellent texture for several days. I don't refrigerate it. It's not cheap, however, at $5 or $6 a loaf, which is why I starting making my own sourdough, but lately I haven't had time to make it.

French baguettes are a different story - they go bad after one day, and then you need a new one. I prefer sourdough to baguettes, and I use leftover baguettes for bread crumbs, croûtons, or something other than just bread.

The climate where you live makes a difference as well.

Lars

Glad to read all this good info. One of my frustrations with making homemade breads was the fact that they do not stay fresh for very long.

I have this same problem with other baked goods, too. In fact was thinking of posting about it.

Scones come to mind. After they're cooled if I put them in a covered container to store, they get really moist. I'd feel strange just leaving them sit out on a plate, but maybe that is how you are supposed to store scones?

Linda

Jim:
There were a lot of tricks during WW2 ( Rationing )
One with bread was to Steam it in a Pot with a Lid or a Waterless Cooker, a few minutes.
Put in a couple Tablespoons of water. Set it on something off the bottom.
Take it out and right into a hot oven, for a couple of minutes .

It should be like Fresh Baked. Worth the little time.

They even made a pot of Coffee, When it cooled it was put into a Jar and in the " Ice Box "
Heated up when ever you wanted, Tasted just as good.

We were lucky, my Grandfather had a Farm and grew a lot of things.
They Raised grapes for Spatola Wines ( Cousins )

Let me know how the Bread freshened.

Sure !!!Lots of luck , you never told me about the Cheese.
LOU

PS: I said a few days ago, we should start another ,
Good Cooking Tips, Post. For those who didn't see it.
The last one did good.

Eat it fresh now. Make croutons with the rest or feed the ducks at the park. Make more fresh bread.

Thanks everyone. Looks like the best solution is to follow my natural inclination and gorge myself while the bread is at its best. With day old bread, toasting is a good option.

Jim