storing

If you don't have a crock, which is probably the best way to store bread, or some of those plastic 'breadkeepers', which are also pretty good, then a plastic bag is as good as any other method and better than most. Sourdough should last up to a week that way. Next best would be to wrap it in several tea towels.

Whatever you do, don't use a bread bin made from pine. Apparently there's something in pine which makes bread go mouldy very quickly.

Double wrap the bread in plastic and pop it into the freezer for the longest keeping option.    

I got two big sheets in my Christmas stocking last year. Clever and very effective product. Holds its folds without string or rubber bands.  Imagine a thin sheet of lead.  Malleable but strong.  The freezer is best for longer term. But for our 'current working loaves', this product has been a great and novel solution. 

Satsfied giftee. No connection to company. 

Tom

As others have mentioned, freezing is great.  For enriched breads, i.e. breads with milk and butter in them, they keep well in the refrigerator for ten days or so.  For unenriched bread, i.e., flour, water, salt, and levening only, do not store in the refrigerator, as they will harden more quickly than if they are stored at room temperature.

Ford