Don't freeze it! Keep in in a closed plastic bag in a non-freezing departement of the refrigerator from day one. When waterdroplets appear inside the bag, or when the bread feels too wet and heavy for your taste, leave the bag open for a day or more. This helps because cold air has a low humidity.

This treatment will keep your bread edible for at least a week. No more moulding, ever.

(I have been doing this for years now, with different kinds of bread, and don't even remember what stale or moulded bread looks like. Where these silly stories about cooling being bad come from, I honestly don't know.)

Don't freeze it!

Keep in in a closed plastic bag in a non-freezing compartment of the refrigerator from day one. When waterdroplets appear inside the bag, or when the bread feels too wet and heavy for your taste, leave the bag open for a day or more. This helps because cold air has a low humidity.

This treatment will keep your bread edible for at least a week. No more moulding, ever.

(I have been doing this for many many years now, with all kinds of bread, and don't even remember what stale or moulded bread looks like. Where these silly stories about cooling being bad come from, I honestly don't know.)