Let's start off with the bad news: If there's a loaf of lean bread on your counter—meaning a loaf without added fat or sugar, such as a sourdough boule, ciabatta, or a baguette—it's only at its best for a few days after baking. After 48 hours or so, the bread loses flavor and becomes harder and dryer.
This puts you in a predicament. Either you eat an entire loaf of bread in two days (not easy for even the hungriest of single people), or you watch something beautiful die. Or mold. Or stale.
from Food52 https://ift.tt/1OH9Ump
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