How to Cut, Store, and Freeze Sourdough Bread
Learn the best ways to cut, store, freeze, and reheat sourdough bread to maintain its freshness and flavor.
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Few things are as satisfying as pulling a beautifully baked loaf of sourdough bread out of your oven or picking one up from a bakery. The aroma, the golden crust, the anticipation of that first bite—it’s all part of the magic! But what comes next—how you cut and store your sourdough—can make a big difference in keeping your bread fresh and flavorful. This guide will help you make the most of your loaf with simple tips for slicing, storing, freezing, and reheating.
The Art of Cutting Sourdough Bread
Cutting sourdough doesn’t have to be a messy challenge. With the right tools and a few techniques, you can get those clean, even slices every time. Sourdough’s crusty exterior and soft interior deserve a knife that can handle the job well. I’ve tried a few and have found a larger scalloped serrated bread knife to be the best choice - but it has to be SUPER sharp!
My go-to? This bread knife from MOELLE, a women-owned, Danish-inspired brand. It’s forged from 67 layers of Premium Damascus Steel and cuts through sourdough with ease—no squishing, no tearing.
Tips for the Perfect Slice:
Use a Bread Knife: A serrated bread knife, like MOELLE’s, is your best friend for preserving that soft crumb and crisp crust.
Cut It in Half First: Start by slicing your round loaf (or boule) straight down the middle. Place one half cut-side down on your cutting board for stability, then slice from the smaller end using a gentle sawing motion. This method helps keep crumbs under control.
Use a Sawing Motion: Avoid pressing down. Let the knife do the work by moving it back and forth for smooth, even slices.
Use a Sturdy Cutting Board: A cutting board that slides around can make slicing tricky. To keep things stable, place a damp kitchen towel underneath.
My favorite cutting board is also from MOELLE. Made from sustainably sourced teak wood, it’s naturally antimicrobial and warp-resistant—and it looks GORGEOUS, too! The medium-sized board is perfect for sourdough, while their smaller board is handy for quick prep tasks.
How to Store Sourdough Bread the Right Way
Sourdough bread has a natural edge when it comes to shelf life, but proper storage is key to maintaining its texture and flavor. Let’s make sure your bread stays fresh and delicious.
Do’s and Don’ts for Storing Sourdough:
Do’s:
Let your bread cool completely before storing to avoid trapping excess moisture.
Keep your bread in a cool, dry place, ideally around 60-70°F.
Use breathable materials like linen or beeswax wraps to protect your bread while preserving its texture.
Slice it as you eat it (rather than slicing the whole thing at once - unless you’re freezing it)
Don’ts:
Avoid plastic bags if you want to maintain a crisp crust.
Skip the fridge—it’ll dry out your bread quickly.
Don’t leave cut bread exposed; always place the cut side down or cover it.
Don’t store your bread in humid environments - all that extra moisture is asking for a moldy mess!
Popular Bread Storage Options:
Linen Bread Bags: Great for crusty boules, linen bags allow airflow to keep the crust crisp while preventing the crumb from drying out. Plus, they’re reusable and look lovely on your counter.
Beeswax Wraps: Wrap your loaf completely or seal it in a bowl using beeswax wraps. They’re reusable, easy to clean, and help retain moisture without making the crust soggy.
Wooden Bread Box: A classic option that balances airflow and protection. Bread boxes help maintain freshness without drying out your loaf.
Plastic Bread Bags: Best for softer crusts, like sandwich sourdough. Make sure your bread is fully cooled to avoid condensation.
Brown Paper Bags: These are a simple, effective option for short-term storage. Just be mindful that paper bags can dry out the crust over time.
Aluminum Foil or Plastic Wrap: Perfect for freezing or quick storage. These materials seal in moisture well, though reusable options like beeswax wraps are more eco-friendly.
Freezing and Reheating Sourdough Bread
Not planning to finish your loaf within a few days? Freezing is a fantastic option—and it’s super convenient for a quick sandwich or snack between baking days!
How to Freeze Sourdough Bread:
Slice Before Freezing: Pre-slicing your bread makes it easy to thaw and reheat individual slices. Want to reheat an entire loaf? Freeze it whole! Slices are great for quick snacks, while a whole loaf is perfect for a dinner or gathering.
Wrap Properly: Wrap your bread tightly in aluminum foil or plastic wrap, or for a greener option, use beeswax wraps. Alternatively, pop the loaf into a gallon-sized freezer ziplock bag for short-term use.
Label and Date: Mark the freezing date so you know when to enjoy your bread at its best (within 3 months is ideal).
How to Reheat from Frozen:
For slices, pop them straight into a toaster.
For a whole loaf, preheat your oven to 350°F. Get the entire outer crust of the loaf wet by running it under the sink briefly. Place directly on your oven rack - or on a baking sheet - and heat for 15-20 minutes. It’ll come out with a crispy crust and warm center, just like the day you baked it!
With these tips and tricks, your sourdough will stay fresh, delicious, and always ready to enjoy. Whether it’s fresh from the oven, reheated from frozen, or a perfectly toasted slice, you’re all set to savor every bite. Happy baking!
