How to Freeze Sourdough Bread
Did you know you could freeze sourdough bread? If you want to keep a stash in the house, or just save some for later, freezing sourdough bread is a great way to preserve its freshness and enjoy it later without losing its flavor and texture. Here’s how to do it correctly to maintain the best quality.
Choosing the Right Time to Freeze
Timing is important when it comes to freezing sourdough bread. If you’re ordering a couple extra loaves to pull out whenever you want them, freeze right away after picking up to keep them at their freshest. If you’ve already cut into a loaf and won’t be able to finish it right away, you can always throw that in the freezer for later, too!
Preparing to Freeze
Slice or Whole Loaf: Decide whether you want to freeze the bread as a whole loaf or in slices. Slicing the bread before freezing allows you to pull out only what you need later without having to defrost the entire loaf so you can just throw a piece in the toaster or oven individually, but if you prefer to freeze it whole, that works great too.
Wrap It Up: You want to make sure the loaf is wrapped well to protect the bread from freezer burn and to help maintain its quality. Use plastic wrap or aluminum foil to tightly wrap the loaf or slices of bread. Make sure to cover every bit of the bread to reduce exposure to air. We recommend putting the wrapped loaf into a plastic bag, and then squeezing out as much air as you can before sealing.
Label and Date: Write the date of freezing on the bag. Sourdough bread is best consumed within three months of freezing, but it can be stored for longer if necessary.
Freezing Techniques for Sourdough
Flash Freezing: If you’ve sliced the bread, consider a flash-freezing method to prevent the slices from sticking together. Place the slices in a single layer on a baking sheet lined with parchment paper and freeze them for about an hour. Once they’re firm, you can transfer the slices to a freezer bag for storage, so you can easily grab one or more slices at a time.
Whole Loaf Storage: For a whole loaf, follow the same method above, and make sure it’s securely covered before placing it in the freezer.
How to Thaw and Refresh Frozen Sourdough Bread
Properly thawing and refreshing your sourdough bread is just as important as the freezing process. We recommend using these steps to refresh your bread, and it’ll taste like it was just pulled fresh from the oven!
Room Temperature: The best method to thaw frozen sourdough is to leave it at room temperature. For a whole loaf, place it on a rack to prevent condensation. It may take a few hours for the loaf to thaw completely.
Oven Method: Once it’s thawed, you can finish it in the oven. Preheat your oven to 350°F. Put the loaf in the oven for about 10-15 minutes to warm it through. This will help refresh the crust and revitalize the bread.
Note: Some tips may say to use the microwave for quick thawing, but this method often results in a dense, rubbery texture. Refreshing in the oven is always best.
Storage Tips and Best Practices
Avoid Refreezing: Once sourdough bread has been thawed, it should not be refrozen. Refreezing negatively impacts the texture and flavor of the bread. Instead, only thaw and refresh what you plan to consume within a few days.
Avoid Storing in Plastic Bags: Directly placing bread in thin plastic bags can lead to condensation and sogginess, and make the bread go bad faster. Always use a quality wrap or freezer bag designed for longer storage.
With these steps, you can enjoy fresh-tasting sourdough bread well beyond its original baking date. Freezing is a perfect way to extend the life of your favorite bread. Enjoy your sourdough!