We always freeze our loaves. Then thaw them out when required. For sliced bread, I pull 3-4 slices (roughly a day's usage) out of the freezer and put those in

We always freeze our loaves. Then thaw them out when required. For sliced bread, I pull 3-4 slices (roughly a day's usage) out of the freezer and put those in a ziploc bag in the fridge. In France, baguettes are bought daily. The next day, they are hard as rock. But a few minutes in the oven crisps them up on the outside, and softens the interior. Almost as good as fresh ones from the boulangerie.