I have three kids and have been baking bread for over a decade— I do 4-5 loaves at once, and it's a mix of white, wheat, sourdough, and regular yeast. Between t

I have three kids and have been baking bread for over a decade— I do 4-5 loaves at once, and it's a mix of white, wheat, sourdough, and regular yeast. Between toast for breakfast and maybe grilled cheese the next day for lunch, we can wipe out a loaf in 24 hours, so I don't bother with the individual-slice freezing thing and just freeze/defrost whole loaves at once. Once defrosted, it lives in a grocery bag in the fridge so that we get more than a day or two on the off-chance that it is forgotten about. For any other home bakers out there, definitely grab a set of the Nordic Ware pans— they're worth every penny and so much more a joy to use than other thin-walled ones which rust, peel, and warp.