My kitchen is quite humid despite AC. I have had a problem with purchased artisan (no preservative) breads developing mold within a few days. I twice made your white sandwich bread and enclosed it in a new linen bag. The only change after a week is that the sliced end is slightly dry-- but no problem). I probably should not question success, but would appreciate please any further suggestions as to bread storage. Are different types of bread more vulnerable to mold or sporage than others?

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