A large loaf and a thin baguette do not age in the same way overnight. Their crust, crumb, ingredients, and the conditions in your kitchen all play a role. To keep fresh bread in good condition, start with two simple questions: when will you eat it, and what texture do you want to preserve?
Decide how much to keep out
If you will eat some of the bread soon, leave only that portion at room temperature. Bread that needs to last for several days is more likely to be forgotten; portioning it while it is still fresh makes it easier to plan for specific meals. Let a freshly baked loaf cool before wrapping it.
For pre-packaged bread, follow the label instructions. A plain loaf, soft bread in a bag, and a filled product all have different characteristics: do not assume the same shelf life or storage method applies to all of them.
Paper, cloth, and bread boxes
In the short term, paper or a clean cloth can protect a loaf without sealing it completely. A tighter wrap retains more moisture but can make the crust less crisp. Choose what works best for the type of bread you have, rather than comparing materials.
Keep your bread box clean and dry. Remove old crumbs and do not place it where it is exposed to heat or steam. See how the bread holds up in your kitchen: what works in a dry room may yield different results in a very humid environment.
Why the refrigerator changes the texture
The cold of the refrigerator causes many breads to harden more quickly. For a plain loaf you want to eat in the next few days, it is therefore not the usual choice for preserving softness. Freezing is more useful when you know the bread will need to last longer.
This applies to plain bread. Products with perishable fillings or other preparations may require refrigeration: in those cases, follow the manufacturer's instructions and store the ingredients properly.
Freeze portions you will actually use
Slice the bread or cut it into pieces suitable for your meals, and use a freezer-safe wrap, sealing it tightly. If the slices tend to stick together, separate the portions so you can take out only what you need. Label the date and contents: an unlabeled package is more likely to be forgotten at the bottom.
Slices can be heated directly when their thickness and the appliance allow; a larger piece will require a different approach. Thaw only the amount you need and heat it just enough for serving. An oven cannot automatically restore all the qualities of freshly made bread.
Stale and moldy bread require different decisions
Simply stale bread can become an ingredient. Croutons, pappa al pomodoro, and toasted breadcrumbs all start with this change in texture. If mold appears, however, discard the affected bread: cutting away only the visible mold or toasting the rest does not make it safe to eat.
For repurposing, choose a recipe before you accumulate pieces. You can set aside a few slices for tomorrow's soup or prepare a batch of breadcrumbs to use soon. The seven ideas for stale bread help you decide which path to take.
A routine to repeat
When you get back from shopping, divide the bread, store what you need for the short term, and freeze the rest if it is suitable. Before buying another loaf, check the portions you have left. These are small steps, but they keep bread available without turning every leftover into a last-minute rescue project.
References on texture and freezing: King Arthur Baking, bread storage and sourdough bread storage.