It's In the Air

• Moisture evaporates from the bread when it's left out, causing it to dry out and become crispy. This may happen more quickly if the humidity is low. Breads with thick crusts often develop leathery crusts while the interior dries out. Storing bread in the refrigerator, even if properly wrapped, may speed the drying process because the air inside a refrigerator is dry.

Use It Up

• Slightly dry and crispy bread may regain its softness if you warm it before serving. Wrap the bread in aluminum foil and warm it in a preheated 450-degree Fahrenheit oven for five to 10 minutes, or just until it feels warm and soft again. Serve reheated bread immediately, because it will harden again after it cools. If the bread is only dry, with no signs of mold, you can also use it to make bread pudding or breadcrumbs, or in any recipe that calls for day-old bread or dry bread.

Keeping It Fresh

• Proper short-term storage prevents the bread from drying out if you plan to use it within a few days. Sliced bread and artisan crispy breads dry out the fastest. Keep these wrapped tightly in their original packaging or in a sealed plastic bag. Sandwich loaves and uncut loaves dry out more slowly, but still store best in the short term when wrapped tightly. Store the bread at room temperature in a low-moisture pantry. Most breads stay fresh for at least three days when properly stored.

Store It Longterm

• Bread can retain much of its fresh flavor and texture in the freezer, which allows for longer storage. Wrap bread tightly in plastic wrap or leave it sealed in its original packaging. Wrapping it in a second layer of wrap or placing it in a sealed zip-top bag further prevents air exposure and moisture loss during storage. Store the bread for up to three months in a freezer at 0 F. Thaw the bread at room temperature two or three hours before you plan to use it.