Hi Jean! Good question. Bread storage can be quite variable depending on your climate and the type of bread you are looking to store. The two things your are trying to prevent is the bread either going stale or molding. If too much moisture is trapped in close contact with the bread, especially in a warm environment, than the dough will begin to mold at a much faster rate. Conversely, if the dough is exposed to too much air or is stored in an environment between 32-50 degrees like the refrigerator, it can stale out much quicker. Depending on how boldly a dough is baked it can have a varying amount of moisture still left in it. I find that storing bread in a plastic or Ziploc bag in a cool and dark area and opening that bag 1-2 times a day to let any moisture out is generally the best way to store most kind of bread. Additionally, using the tangzhong method or our bread and cake enhancer are great ways to extend the shelf life of your breads, especially in humid climates. Happy baking!

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