Recently I was laid-off from my job as a software engineer, so, since I'm home all day writing software, I've taken up breadmaking as a hobby since it gives me an excuse to get up from my desk every so often to knead or punch down the bread or put it in the oven, take it out, etc. It also saves money since I can make the equivalent of one of the $6 local bakery loaves I ied to buy for about 80 cents in ingredients.
Here's my question: I'm getting pretty good at this and I like to experiment with new recipes (recently I made a delicious rosemary bread using rosemary my wife and I grew in our sunroom) so I often have more bread than I can eat at the moment. But I've seen conflicting advice about storage: airtight, not airtight, how long to go without freezing, etc. Also, one issue I'll have to grapple with as summer nears will be ants.
Googling about bread storage (or even searching TFL) I've seen just about every opinion imaginable. How do I get authoritative information about this?
Thanks in advance!
PS - FWIW, my breads, so far, have been peasant or artisan style breads crusty on the outside, light but chewey inside, sometimes mostly white flour, sometimes mostly whole wheat. The whole wheat ones often are multigrain with rye, spelt, or oat. Most of my breads have a little oil (a tab