Okay, I am always faced with the dilemma of how to store bread.
In plastic bags: Sweet breads, non-crusty things. Cut and uncut. Will soften, but that's usually the plan.
In perforated/paper bags: Crusty breads, anything to be refreshed in the oven, left entire.
But what about crusty breads if they're cut with exposed crumb?
My problem concerns fat-free, rustic breads whose crumb quickly hardens and stales. I don't enjoy their softened crust and prefer to refresh them quickly in the oven, but when they're cut, how do you store them? Especially those SD's that keep a week.
Is it a scrilege to add fat to SD's? That's the only way my bread can keep for days. I don't know another way to keep the crumb soft for days in a paper bag. Or do you cut away the exposed part? (Even then, I can find the inner crumb quite staled).