Wondering how to freeze sourdough bread? You're in luck! This guide will teach you how to freeze sourdough and thaw it!
So... what do I do when we have too many loaves of sourdough kicking around? I freeze it!
Bread, in general, has a pretty long freezer life and resiliency. Freezing sourdough is a great way to extend the shelf life of your bread and avoid food waste.
This how to freeze sourdough guide is dedicated to too many.
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Tips + Tricks
No. 1 --> Sourdough is made without preservatives, which means that it won't last as long as store-bought bread, but that isn't a problem, we just need to get creative on how we store it!
No. 2 --> This one is tough, but wait until your loaf is fully cooled - like 2-3 hours post-baking, before slicing it. If the loaf is sliced while still warm, the crumb you worked so hard for has the tendency to get sticky and gummy, and it won't improve while in storage.
No. 3 --> Need to store your sourdough short term? I've got a guide for that too!
No. 4 --> Always bake an extra loaf of sourdough, it saves on effort and you can always freeze one for later! It's awesome to have a variety of different sourdough loaves in the freezer when cravings strike.
No. 5 --> Always, always try to freeze your bread within 12 hours of baking for best quality. It can certainly be frozen after the 12 hour window, but the thawed result is far superior when it's frozen at the height of it's freshness.
How To Freeze Sourdough Bread
In my opinion, this is the best way to freeze sourdough. This method works for whole or half loaves.
Keeping the bread whole makes for less work, and actually, a better final result.
- Allow the bread to cool completely at room temperature for at least 3-4 hours. It's important to ensure there is no residual heat in the center of the loaf, as that will create condensation and freezer burn.
- Tightly wrap the sourdough loaf in 2 layers of plastic wrap.
- Slide the loaf into a large plastic bag, I use cheap bread bags that I can buy wholesale from a local restaurant supply store.
- Place the wrapped and bagged loaf into the freezer for up to 3 months.
How To Freeze Sliced Sourdough
This method takes more work upfront but does have its benefits. Mostly that it's quicker to thaw a slice of delicious sourdough than a whole loaf! Sometimes you just need sourdough NOW!
I prefer to use sliced and frozen sourdough for toast vs raw eating.
- Allow the bread to cool completely at room temperature for at least 3-4 hours.
- Slice the sourdough into ½-inch thick slices, using a serrated knife.
- Place the slices on a baking sheet lined with parchment paper, making sure they’re not touching. Place the baking sheet in the freezer for about 30 minutes, or until the slices are frozen.
- Once frozen, transfer the sourdough slices to a large freezer-safe bag or container. Label and date the bag, then place it back in the freezer for up to three months.
How To Thaw Sourdough Bread
Defrosting your frozen sourdough is easier than actually freezing it!
To use your frozen sliced sourdough, simply remove as many slices as you need from the freezer and let them thaw in a sealed bag at room temperature until warmed through.
To enjoy your sourdough loaf, simply pull it out of the freezer and let it thaw at room temperature in the plastic wrap before slicing and serving.
I like to take it out in the morning to have around dinner, or even take it out and leave it on the counter overnight.
If you're super ambitious, you can "refresh" your frozen sourdough too!
How To Refresh Frozen Sourdough
This method only works with full loaves, it may work on half loaves, but I've not attempted!
After the sourdough has thawed, it can be refreshed. Here's how to do it:
- Preheat the oven to 375f
- Spritz the entire loaf with water, don't be too cheap but don't be overly generous either.
- Place the loaf into the preheated oven for 10-15 minutes.
- Remove loaf from the oven and allow to cool on a wire mesh cooling rack before slicing.
Must Try Sourdough Recipes!
Thoughts From The Crave Kitchen
Freezing sourdough bread is a great way to extend the shelf life of your loaves and avoid food waste. Whether you're baking too much or love to batch bake, freezing sourdough is a great storage method for any baker!
In my opinion, freezing a whole or half loaf of sourdough is superior to slicing before freezing. This method gives predictable results and thaws to a near-fresh loaf. Sliced sourdough can also be frozen, and while it is quicker to thaw a slice than a whole loaf, the thawed quality is less and it is best used for toast.
No matter which method you choose, be sure to let your bread cool completely before freezing and label your freezer bags with the date so you can keep track of how long it's been in the freezer. When you're ready to enjoy your frozen sourdough, simply thaw at room temperature and refresh if desired! Enjoy!