Storing bread: What’s the best way?
We try to make only enough bread to eat on the same day, but if you have leftovers, the best way to store homemade bread is unwrapped and cut-side down on a non-porous surface like a plate, at room temperature (not in the refrigerator). This preserves the crust a little more than if you put it into a plastic bag, which softens the crust very quickly. The exception is pita bread, which is soft-crusted in the first place and is great in a plastic bag–but wait till it cools before bagging.
How long can you store bread this way? Maybe 24 hours. You can extend that a little if you put it in a plastic bag (refrigeration optional), and it’s often OK for toasting a day or two later.
More in The New Artisan Bread in Five Minutes a Day, and our other books.