Storage: The breads should be stored at room temperature in a dark, dry place. The bread can be kept either in boxes or in paper bags that are sealed.
Kitchen Storage: Air-conditioning and open bags and boxes is the cause of hardness. Metal or wooden sealed drawers or bins are best for artisan bread storage.
Refrigeration: It is not recommended to store breads in refrigeration. Refrigeration accelerates the staling process by dehumidification.
Microwaving: Microwaving of breads is not recommended.
Warming Drawer: If you are using a warming drawer to keep the breads warm prior to serving, it is recommended that you keep the drawer at a low setting so as not to cause the breads to bake. If you have a warming drawer that allows you to introduce some humidity this will help keep the breads from drying out.
Freezing: The breads should be wrapped room-temperature in plastic, then in aluminum foil to ensure air can not get to the breads. Defrost the bread at room temperature open air for 30 minutes minimum, then refresh as described below.
To Refresh If Necessary : For Artisan Breads place in a preheated oven for 4-8 minutes depending upon amount at 400 degrees, steam slightly if possible.
For Soft Breads Roll wrap in foil and bake in a preheated oven for 4-8 minutes depending upon amount at 350 degrees.
Reheated breads should be served within 30 minutes from oven – stage quantities.