How to keep your bread

Although they have a shorter shelf life than commercially-produced breads filled with preservatives, artisan breads will generally keep very well – about three to four days at room temperature.

Either store the loaf in a paper bag, or place it on your cutting board or counter, cut side down, and lightly cover with a dish towel. If the bread hardens a bit, spray with a little water and heat it in the oven for a few minutes.

Refrigerating will only shorten the bread’s keeping qualities, destroying the lovely moistness which is the nature of traditionally made breads.

However, they freeze and refresh beautifully. If you won’t be eating the loaf within two or three days, wrap it in aluminum foil, then in a plastic bag and freeze.

To refresh, remove the plastic and put the loaf still in its foil wrapping straight into a 190 degree Celsius oven for about 20 minutes.

Or, if you prefer, allow the loaf to completely thaw at room temperature and then pop it into a preheated oven for about 10 minutes.

The other option is to slice the loaf fresh and then put in a plastic bag to freeze, just taking a slice or two out at a time to toast.