A good loaf has two things worth protecting: a crisp crust and a soft crumb. Most ways of storing bread save one and lose the other. A linen bag is the simplest way I know to keep both for a few days.
Why plastic makes the crust go soft
Bread keeps releasing moisture after it cools. In a plastic bag that moisture has nowhere to go, so it settles back into the crust. The loaf stays soft, but the crust turns leathery, and in a warm kitchen trapped moisture is also what lets mould start.
What linen does differently
Linen is a breathable fabric. It lets moisture out slowly instead of trapping it, so the crust stays crisp, while the cloth still protects the loaf from drying out as fast as it would on an open counter.
How to store bread in a linen bag
- Let the loaf cool completely. A warm loaf steams inside any bag.
- Keep it whole for as long as you can. Slice only what you eat. Once cut, stand the loaf cut side down or fold the cloth against the cut.
- Tie the bag closed and keep it at room temperature, away from the stove and direct sun.
- Skip the fridge. Bread goes stale faster in the cold than on the counter.
How long does it keep?
A sourdough loaf in a linen bag is usually at its best for two to three days, and fine for toast after that. If you won't finish it in that time, slice the rest and freeze it. A linen bag is for the days you are actually eating the bread, not for long storage.
Which size
- S, 25 cm — a baguette cut in half, rolls, one small loaf
- M, 30 cm — the everyday size for a standard loaf
- L, 35 cm — large boules and market runs
Washing the bag
Shake out the crumbs after each loaf and wash the bag regularly: cool machine wash, no bleach, dry naturally. Skip fabric softener. It coats the fibres and stops the linen breathing, which is the whole point.
My linen bread bags are made from pre-shrunk Belgian linen with two corner ties and no hardware. They come in three sizes, or as a set of three.