A great sourdough loaf deserves a great home. Store it wrong and the crust goes soft in a day; store it right and it stays bakery-fresh for the better part of a week. Here's how we keep our own loaves at Now Bakery.
Why sourdough is different
Sourdough is a living bread. The natural fermentation that gives it that deep, slightly nutty taste also means it dries out differently from commercial bread — and unlike supermarket loaves, it has no preservatives to lean on. The good news: a properly stored sourdough ages beautifully. The crust stays crackly, the crumb stays springy.
The method, step by step
Follow the five steps below and your loaf will thank you. The golden rules: no plastic, no fridge, and never wrap a warm loaf.
One last tip
If your crust ever goes soft, don't throw the bread away — sprinkle the loaf lightly with water and warm it in the oven at 180°C for five minutes. It comes back to life almost completely.