Store leftover “artisanal” bread (like a sourdough or ciabatta loaf) in an airtight container on the counter. For bread that won’t be used within a day or two, put the container in the freezer. When you’re ready to use the frozen bread, wrap it in foil and put it in the oven on the lowest temperature for about 20 minutes. For added versatility, slice the bread before you freeze it and only take out the number of slices you need at one time.

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