Okie writes:
>Anyone have a "secret method" for storing bread, to retain crust
>crispness?
First, don't expect to have the just out of the oven crust for more than a
few hours. It is impossible to achieve without affecting other qualities of
the bread, as you mentioned.
Second, a zip-loc bag is one of the worst things you could use. The
softness of the crust actually comes from the moisture in the bread, not
the humidity, so putting it in something that allows it to breathe, such as
a paper bag, is the best option. Try that and see if it turns out better.
Ben McGehee