Like most breads, this also is at its best when eaten the day it is baked. It will keep for a day or two longer, wrapped airtight and refrigerated, but it will keep best if you freeze it—let the loaves cool first, then wrap airtight. To thaw, unwrap and place on a baking sheet in a cold oven; heat the oven to 400° F. In about 20 minutes the crust will be hot and crisp, and the bread thawed and ready to eat!