Simple bread — Part 3 of 3
Keep a cooled loaf cut-side down on a board for the first day, or in a paper bag so the crust stays crisp. Plastic wraps trap moisture and softens the crust overnight.
For longer storage, slice the loaf once fully cool, freeze in a sealed bag, and toast straight from frozen. Day-old bread also makes good croutons: cube it, toss with oil and salt, and bake until golden.
Stale heels work for panzanella or breadcrumbs — pulse dry pieces in a blender and keep them in a jar for a week.
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