I wrap thoroughly cooled bread in a layer of Bounty white paper towel, then wrap it tightly with Stretchtite plastic wrap. The paper towel helps manage the bread's moisture, helping prevent drying while also delaying the risk of mold. My basic breads (no preservatives or special ingredients) are fine at room temp for several days when wrapped this way. I usually move them to the fridge on day 3. The paper towel layer also protects the bread from condensation the fridge can cause inside plastic. Breads I've refridgerated this way have kept very well for over a week and they still toast up deliciously.

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