All About Bread
Your complete guide to bread - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Bread Last?
Storage times and freshness tips for bread in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
Refrigerated1-2 weeks
Signs of Spoilage
Visible mold, extremely dry and crumbly texture, sour or unpleasant smell.
How to Check
Visually inspect for mold. Feel the texture—refrigeration accelerates staling, making bread dry and hard faster than at room temperature. Sniff for any off-odors.
Storage Tips
Refrigeration slows mold growth but can significantly accelerate staling due to starch retrogradation, making the bread dry and less palatable. It's generally not recommended for taste and texture unless you live in a very humid climate or have highly perishable bread. If refrigerating, ensure it's tightly wrapped to minimize moisture loss.
At Room Temperature (Store-bought, unopened)5-7 days past 'best by' date (with preservatives); 2-4 days (artisan/freshly baked)
Signs of Spoilage
Visible mold (fuzzy spots, various colors like green, white, black), sour or yeasty off-smell, extremely hard or dry texture (stale).
How to Check
Visually inspect the entire loaf, especially along the crust and cut edges, for any signs of mold. Gently squeeze the loaf to feel for excessive hardness. Sniff for any unpleasant, sour, or overly yeasty odors that are not typical for fresh bread.
Storage Tips
Keep bread in its original packaging or an airtight bag to maintain freshness and prevent exposure to air. Store in a cool, dry place away from direct sunlight or heat sources. While some bread can last longer, quality degrades over time.
Frozen3-6 months (for best quality); safe indefinitely
Signs of Spoilage
Freezer burn (dry, discolored patches), significant changes in texture (crumbly, tough) or flavor after thawing, indicating quality degradation. Still safe to eat if freezer burned, but quality is compromised.
How to Check
Visually inspect for freezer burn. After thawing, check texture and taste for any significant decline in quality. If properly wrapped, it should retain much of its original texture and flavor.
Storage Tips
This is the best method for long-term storage. To prevent freezer burn, wrap bread tightly in plastic wrap, then again in aluminum foil or place in a heavy-duty freezer bag, removing as much air as possible. Slicing bread before freezing allows you to take out individual portions as needed. Thaw at room temperature or toast directly from frozen.
At Room Temperature (Store-bought or homemade, opened)3-7 days (store-bought); 2-4 days (homemade)
Signs of Spoilage
Visible mold (fuzzy spots, green, white, black, pink), strong sour, yeasty, or unpleasant smell, extremely hard or dry texture.
How to Check
Thoroughly inspect all surfaces, especially cut ends, crusts, and any crevices, for mold. Do not just remove visible mold, as spores can be invisible. Sniff the bread for any 'off' smells. Feel the texture; if it's excessively hard or crumbly, it's likely stale. If you see mold, discard the entire loaf.
Storage Tips
Store in an airtight bread box, plastic bag, or wrapped in a clean towel to slow staling and prevent mold growth. Avoid storing in warm, humid environments. If unsure, err on the side of caution and discard. Toasting stale bread can sometimes revive it, but not if mold is present.