Generally, it is desirable to eat bread for 3-4 days, because then it can stiffen or mold. Although too fresh bread is useless. So how correctly to store bread?
Where should we store bread?
Where to store bread, everyone decides on the basis of opportunities. Immediately after baking, the bread should cool on the grate (without drafts) for about an hour 3 (the cooled bread is cut better) - during this time the bread finally "ripens", then it can be taken to the breadbox. It is better if the wooden breadpot (woven from twigs, birch bark) and not varnished. A good breadbasket should be arranged so that it has weak air access, otherwise the bread will "suffocate". You need to take care of the bread regularly: once a week you need to remove the crumbs, you can wipe with a weak solution of white vinegar, and if the breadbox is not wooden, then wash and rinse well, and then dry.
About "bread" secrets
If you bought more bread than you could eat, the question is how to store bread, so that it remains fresh and tasty. Bread can be well preserved in a paper bag (packages or paper must be dry and clean, newspapers should not be used). In principle, tight packaging (just not a plastic bag!) Can also protect the bread from foreign odors and contamination with mold spores. Rye bread should be kept separately from white bread.
Frozen bread
Is it possible to store bread in the refrigerator? Yes, you can freeze bread (whole or sliced, wrapped in cellophane or paper, and then in polyethylene) and stored up to 3 months in the freezer compartment. Then such bread for thawing should stand at room temperature for about 2 hours. You can unfreeze it in a microwave oven or on a low heat in the oven, after wrapping it in foil. But it is better to store the bread not in the refrigerator, but in the breadbox at room temperature, because the process of evaporation of moisture from the bread goes most intensively at a temperature of 0-2 ° C (this is just the conditions on the shelf in the refrigerator). When stored in a refrigerator without freezing, the bread quickly becomes stale and loses its specific pleasant smell.