Because every home oven is different, we have two methods to help you figure out if your loaf is done baking:
1. The Crunch Check!
Remove the loaf from the oven. Lightly press down on it. If you feel the loaf give a little and hear a crunch sound, the loaf is likely ready to be taken out of the oven for the 30 minute waiting period.
2. The Tap Check
Remove the loaf from the oven. While holding it in one hand upside-down, tap on the bottom of the loaf with your other hand. If you hear a hollow sound from the center of the loaf, the loaf is likely ready to be taken out of the oven for the 25 minute waiting period.
If your loaves are consistently overbaking, it’s possible that your oven runs hotter. Try decreasing the oven temperature by 25F to 50F or decreasing the baking time. You can also cover your loaves with aluminum foil while they bake to protect the crust from getting too hard.
Good news! If properly stored, sourdough bread will last longer than commercially-yeasted bread before staling or molding.
Wait at Least 30 Minutes After Baking
We know it’s hard to resist, but slicing a warm loaf of bread too early will result in a gummy and sticky crumb inside.
Don't Store in Refrigerator
Homemade bread stales faster when it’s stored in the refrigerator.
Store in a Bread Box, Paper Bag, or Kitchen Towel
Bread boxes work great if you have one. If you don’t, no worries! You can store the loaf by wrapping it in a clean kitchen towel or by putting it in a paper bag. Make sure to keep the stored loaf in a dry place and to have its cut-side facing down.
Eat Fresh on Baking Day, Toasted Later
We recommend eating your bread fresh the first day, and then lightly toasted the following days. You can also slice the entire loaf on the first day, freeze the slices, and then toast the slices as you need them!