To keep freshly baked homemade whole wheat sourdough loaves soft and fresh for more than one day, proper wrapping and storage are key. Here's the best way to do it:
Cooling: Allow the freshly baked sourdough loaves to cool completely before wrapping them. This step is crucial as it helps prevent excess moisture from being trapped inside the packaging, which can lead to a soggy crust.
Wrap in Cloth or Paper: Once the loaves have cooled, wrap them loosely in a clean, dry cloth or paper towel. Avoid using plastic wrap as it can create condensation and make the crust soggy.
Paper Bag Method: Alternatively, you can place the wrapped loaves in a paper bag. The bag will help absorb any excess moisture while still allowing some air circulation, which is essential to prevent mold growth.
Bread Box or Bread Bag: If you have a bread box or a specifically designed bread bag, you can store the wrapped loaves inside. These containers are designed to maintain the right balance of moisture to keep the bread fresh.
Store at Room Temperature: Keep the wrapped loaves at room temperature. Avoid refrigerating the bread, as it can actually accelerate staling. Whole wheat sourdough bread tends to stale more slowly compared to other types of bread, but it's still best to consume it within a few days for optimal taste and texture.
Reheat if Needed: If you find that the bread has become slightly stale after a day or two, you can freshen it up by reheating it in the oven. Preheat your oven to around 350°F (175°C), then dampen the surface of the bread lightly with water. Place the bread directly on the oven rack for 5-10 minutes. This will help rejuvenate the crust and soften the crumb.
By following these steps, your homemade whole wheat sourdough loaves should stay soft and fresh for an extra day or two. However, keep in mind that sourdough bread is best enjoyed fresh, and it's natural for the texture to change slightly as it ages.