How Long Does Bread Last? 4 Stages of Bread Freshness

The best way to determine a loaf’s freshness is to see how it responds to a sharp serrated knife. Freshly baked loaves will be difficult to slice because they’re full of moisture. When bread dries out, it becomes easier to slice since it keeps its shape better—up to a point. When bread becomes truly stale, it will be so hard that it’s difficult to slice.

Rather than letting good bread go to waste, learn what to do with a loaf in each of the four stages of bread freshness.

How long a loaf of bread lasts before it gets moldy or stale depends on the type of bread. In general, most loaves will last up to a week at room temperature, and three to five days longer in the fridge—though keep in mind that refrigeration can make bread go stale. Bread that goes stale is still useful for breadcrumbs, croutons, and bread pudding.

The shelf life of a loaf of bread depends on three main factors:

1. 1. Type of bread: Certain types of bread have longer shelf lives, including loaves made with preservatives and sourdough bread. The lactic acid bacteria found in sourdough slows down the staling process, while the acidity of the bread inhibits microbial growth (read: mold). Dense rye breads and seeded breads also have a longer shelf life.
2. 2. Storage: The way you store a loaf can have an impact on how long your bread will last. Wrapping bread in a paper bag or cotton cloth can keep it fresh.
3. 3. Climate: If you live in a dry climate, your bread is likely to become stale. If you live in a humid climate, your bread is at risk of becoming moldy.

There are two main challenges to storing bread: dryness (staleness) and mold. Bread dries out when it’s exposed to air and its moisture evaporates. Bread mold, on the other hand, grows in humid conditions and due to lack of airflow.

The best way to prevent both staleness and mold is to store bread in a paper bag or wrapped in a breathable fabric such as linen or cotton. Materials like paper and cloth keep the bread covered while allowing for airflow. Plastic bags and airtight containers tend to trap moisture with the bread, causing mold.

Once you’ve wrapped the bread, store it in a cupboard or breadbox, or right on the countertop. Refrigeration is generally a no-go since the dry climate will hasten staling.

If you know you won’t be able to eat an entire loaf of bread within a few days, you have a few options for making your bread last in the freezer.

1. 1. Slice the loaf. If you only eat small quantities of bread at a time and you always eat it toasted, you can pre-slice your loaf and place the slices in a freezer bag. Warm individual frozen slices directly in the toaster.
2. 2. Freeze the loaf whole. Bread tastes best when frozen whole and defrosted on the counter. Slicing bread before freezing is convenient, but if you don’t plan to toast it, freeze the whole loaf in a freezer bag.
3. 3. Quarter the loaf. If you’re dealing with an extra-large loaf, freezing whole loaf might not be an option. Cut the loaf into quarters, and defrost each quarter at room temperature.

We’ve got you covered. All you knead (see what we did there?) is The MasterClass Annual Membership, some water, flour, salt, and yeast, and our exclusive lessons from Apollonia Poilâne—Paris’s premier bread maker and one of the earliest architects of the artisanal bread movement. Roll up your sleeves and get baking.