Bread should generally be stored in a partially airtight or breathable container like a cloth bag or bread box, but a fully airtight seal (like plastic) is great for soft sandwich breads to keep them moist, while crusty artisan loaves need air to prevent the crust from softening, or should be frozen for long-term storage. The key is balancing moisture to prevent staleness with airflow to stop mold, depending on your climate and bread type.
The best way to keep bread fresh is to store it in a cool, dry place at room temperature, ideally using a paper bag or other breathable material. For long-term storage, freezing bread in an airtight container is most effective.
While the dough ferments the walls of those pockets get thinner and thinner and can easily break, so while gently pushing out air is fine, treating your dough like a punching ball and stretching it until it breaks is not gentle.
You're mostly looking to keep the dough from drying out, so don't leave it uncovered. Sealing it tight will trap gases, which won't affect the dough, but I've had covers "pop" before.
Use a bread box
With its dark and dry interior, a bread box helps maintain a decent balance of moisture to keep the inside of the bread soft and its exterior crusty. Make sure there is plenty of room inside for good air circulation.
While refrigeration might not be the best option overall for bread storage, there are certain instances where storing bread in the refrigerator makes sense, particularly if you don't plan to eat it within a few days, but don't want to freeze it either. The first is in hot, humid climates where mold can grow quickly.
To keep your bread fresh for longer, buy it uncut, in a solid loaf. It should preferably be stored at room temperature in a well aired bread bin. The maximum time for which wholemeal bread and rye bread can be kept is nine days; white bread will last for three days.
It looks over proofed. It's usually after the rise falls again. You're looking for a domed top that slowly bounces back when you press on it. It'll be harder to shape when is over proofed as the dough will seem runnier and flat.
There's no need to let dough that's been correctly fermented to come to room temperature before baking. You can absolutely bake it straight from the fridge. If your dough needs further BF, then you can let it come to room temp and finish fermenting.
Unwrapped crusty bread should be kept in a clean, well ventilated bread crock or bin. Free circulation of air is essential to keep the crust crisp, so the container should not be airtight.
7 Breadmaking mistakes to avoid:
There's something magical about the bread you get at your local bakeries - they're always sooo soft and fluffy. Many of these breads, especially packaged ones, are made with a ton of chemical additives such as calcium propionate, amylase, and chlorine dioxide which help keep them soft, light, and fluffy for days.
TL;DR: it lets the outer surface cook slower so it stays elastic and allows for more oven spring and so it doesn't brown before the bread is baked through. It also helps starches in the crust gelatinize to form a crisp and shiny crust.
Airtight containers balance moisture and air circulation, meaning the bread stays fresh longer. The disadvantage is that they often take up more space in the fridge, and fitting different breads into the container might be difficult. Plastic bags or wrapping lock in moisture, which helps keep the crust soft.
You might think of bread as dry but is has a shocking amount of water in it. The air in the bag can only absorb so much water. By sealing in that saturated air you seal in the water and stop it from going stale as easy.
Depending on the room temperature, let the dough sit for at least 1 to 2 hours. If your kitchen is cooler, it may need a bit more time. It's crucial to ensure that the dough reaches an even temperature throughout, which directly affects how well it can be shaped.
The biggest mistake beginners make with sourdough is impatience, specifically baking with a starter that isn't strong enough or rushing fermentation, leading to flat, dense bread; they often try to bake too soon, don't let dough proof long enough, and fail to develop dough strength or learn to "read the dough" (look/feel) rather than just the clock, plus starting with overly high hydration is a common pitfall.
Rather than placing the dough in a bowl covered with plastic wrap to rise (many recipes call for a doubling in size), we like to put the dough in a clear plastic container with volume measurements on the side and a lid (such as the Cambro 4-Quart Square Storage Container or something similar).
If your recipe calls for a 1- to 3-hour rise at room temperature (either first or second rise), opt for a long (8- to 12-hour) rise in the refrigerator. It can last up to about 16 hours, depending on the recipe, but be careful not to let the bread dough overproof.
Properly proofed dough will be much more consistent in structure, with a soft and fluffy interior, and larger, but more evenly dispersed air bubbles present in the crumb. Over proofed bread is likely to have a very open crumb structure, due to the development of excess CO2 during the proofing stage.
Wrapped at room temperature
Aluminum foil allows for a bit more air circulation but isn't ultimately much better than plastic wrap because of how tightly it will cling to the bread. If you insist on wrapping your bread, beeswax wrap is your best bet.
Buiten says that while refrigeration can delay mold growth, it can also accelerate staling. For perspective, most home refrigerators are set to around 37 F and around 30% — 50% humidity, so, yes, bread is drying up in there.
It has to do with moisture content. If you allow the bread to dry out, it doesn't mold. Mold needs moisture to grow. If it is moist, then you get mold.