We usually eat bread with dinner, so I cut and freeze it in 'chunks' and then warm up in foil in my countertop oven. Freezing seems to inhibit the growth of mold too- if I thaw out more than I use, it lasts over a week, especially the sourdough. I also keep potato water in the freezer just for bread baking- it adds a wonderful subtle flavor and moistness to any recipe. A major key to storing the bread is to let it cool and dry completely on a rack before putting it in plastic. A linen bag is supposed to solve this moisture issue, and keep the crust crispy, but I wonder how long the bread actually stays fresh-

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