I saw your comments on yesterday's teaser. A lot of you said scoring is the thing that scares you most. The part where you feel like you're about to ruin a loaf you spent all day building. I hear you. And I'm working on something for that. In the meantime — if you've got a loaf with a score that didn't go the way you planned, post it here. Don't be embarrassed. That's how we learn. I'll show you what happened and what to do differently next time. Coaching, not judgment. That's what we do here.

But you wait.

You worked hard on that loaf, don’t let it go to waste. Freezing bread is one of the best things you can do to preserve your bake, but there’s a right way and a wrong way to do it. Here’s exactly how I do it. Freezing Your Bread Wait until your loaf has cooled completely before freezing. Never freeze warm bread. Once it’s fully cool, slip it into a good bread bag (I use the ones from ModKitchn, more on that below) and get it into the freezer as soon as possible. The faster you freeze it, the better it holds its texture and crumb structure. Thawing Your Bread When you’re ready to eat it, take the loaf out of the freezer and leave it in your regular plastic bag or leave it in your bread bag but here’s the key move most people miss: crack the bag open. Don’t seal it up tight. As the bread warms up, condensation forms, and if that moisture has nowhere to go it gets absorbed right back into your crust and crumb, leaving you with soggy bread. Cracking the bag lets it breathe. Set it on the counter and give it an hour or two. That’s it. No microwave, no oven needed. Just patience. About My Bread Bags I store all my loaves in bags from ModKitchn — they’re well-made, the right size, and they work beautifully for both storing and freezing. If you want to grab some for your kitchen, use my link for a discount: 👉 modkitchn.com/discount/BAKINGGREATBREAD10 Watch the video below to see exactly how I pulled this Japanese milk bread straight from the freezer and walked through the whole process. Happy baking! 🙌 — Henry