Storage Guide:
At room temperature: Wrap the bread tightly and place it in a bag with the cut side facing down.

For freezer storage: Wrap the bread securely in cling film and place it in a ziplock freezer bag.

For sliced bread: Wrap each slice individually in cling film.

May be stored in chiller for up to 3 days only.

Reheating:
Room temperature loaf: Preheat oven to 180°C and warm the loaf for 5–8 minutes.

Frozen loaf: Defrost at room temperature for 2–3 hours, then reheat in a 180°C oven for 10–15 minutes.

Cooling: Allow the loaf to rest for 10 minutes before slicing.

Alternative method: Reheat in a 200°C oven for 10 minutes, then let it rest for 10 minutes before slicing.

Best Before:
Sourdough: Up to 3 days at room temperature and 2 months in freezer.

Baguette: Up to 1 day at room temperature and 1 month in freezer.