To slice bread, use a serrated knife once the loaf is fairly cooled. Using any other knife will squash the loaf.
Storing:
To store cooled bread, place it in a Heavy-Duty Bread Bag that fits the loaf professionally. Seal out any air with a twist tie. Keep on the countertop-refrigerating whole grain bread will dry it out! To freeze, do the same and place in the freezer for up to 2-3 weeks. To thaw, take out of the bag and wrap in parchment paper or foil and place in a preheated oven (350 degrees) for about 15 minutes. For European type breads, do not place in plastic bag or you will lose the crunchy crust. Place sliced side down on countertop to keep the air from coming into contact with it. It will stay good this way for a day or two.
If your loaf is less than perfect as in sunken in the middle or fallen over the sides, check out our Troubleshooting Section.
