I bake sourdough bread in my clay bread baker and it comes out with this beautiful crusty exterior. But how to store it for those few days until it's gone? If I put it in plastic wrapper it gets soft, but if I keep it in a paper sack it gets hard enough for croutons! The instructor who taught me to make this bread said to just leave it on the (wooden) cutting board, covered loosely with a towel. This too seems to allow the bread to dry too much. Is there a way to keep that nice crust, yet have the inside soft enough to chew?

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