Storage of whole grain loaves
What is your favorite way to store whole grain loaves?
I've been trying various methods and haven't quite come up with the best way yet...
I mostly have been following Peter Reinhart's pre-ferment techniques in his Whole Grain Bread book, and only use whole grain flours, water, salt, yeast, oil and sometimes (or not) a little honey.
The problem is the bread tastes and has a nice texture the first day but the second day, the bread has to be heated to make a nice impression- on the second day, the crust is hard and dried out (but not like the day before, a crusty crust) and the inside is not as moist. I've made many loaves that "make good toast".
The whole grain bread I buy by local bakers (San Francisco area) have a good flavor and seem to last a few days in just plain paper bags (except for the cut end getting a little dried out).
I've taken one of the bags from a bakery that uses a sort of waxed paper bag, and tried using that for my loaves, it helps, but not as much as I'd like. I've tried plastic, but the crust gets too soft the next day, although the inside stays moist.
On another note, is my problem not storage, but not getting a good crust in the oven? I've been using a pizza stone with a water container for steam. The crusts are okay, but don't look like the bread I've been buying nor in the photos I see here. I'm thinking I need a cloche...