I store it in recycled/reused bread bags from grocery store bread I buy for the guys sandwiches. The extra loaves when completely cool go in a bag then tied in a knot and tossed in the freezer. One loaf goes in my bread cupboard or the fridge if I know I can't use it up in a few days.

If I bake more bread than I will eat that day, or the next day toasted, I wrap it well in foil and freeze. I don't even let it cool completely.
Then I take the frozen bread out of the freezer when I want to eat it, and put it still wrapped into a 300 oven for about 20 minutes.....and if I want a really crisp crust, I will unwrap and leave for another 10 minutes.
Actually my bread is pretty crisp even without unwrapping in the oven.
But bread gets stale quickly, so you need to either eat it or freeze it.
Linda C

I usually bake bread a couple of times a week 3 to 4 loaves at a time. When the loaves are cool I wrap them in paper towels and then in zip lock freezer bags. The paper towels prevent the bread from being soggy when defrosting.

Ann

I never "un freeze" bread without heating to "burn your fingers" hot.
And the reheating causes the sog to incorporate into the bread.....then you have to unwrap and heat more to get a really crisp crust....again.

Store? There's actually some left to store? (grin) Mine goes to the neighbor or my girls or work or......

Well, sometimes I do have to store some. I put mine in the freezer in ziplock bags and like Ann T, I wrap it in a paper towel while thawing to absorb some of the moisture.

Annie

I usually store fresh baked bread two ways:

~ sometimes I will make small packages of about four slices each after the bread is completely cooled, wrap them in plastic wrap or foil, then put them in a freezer zip bag, sealing well to remove as much air as possible - label and date the bag

~ wrap the entire loaf in foil or put it in a thin plastic bag, then put the loaf in a large freezer zip bag, label and date

I always double wrap any breads to help prevent dryness from the self defrosting freezer.
Teresa

Thank you all for your great ideas. I appreciate every one of you!!

We go through periods of eating more or less bread so before I freeze mine I always cut the loaves in half so I can take out a half at a time. Even being out a few days I'd rather run out and take out another half than have some go stale. Not that you can't do plenty of things with stale bread. Smiles. I wrap each half tightly in plenty of plastic wrap or foil and then put in a freezer bag. When I thaw them I take it out of it's bag to thaw so I don't get any moisture on it. Then a couple of hours later I just wipe out inside of baggie if I'm going to use the one from the freezer or put into a fresh dry baggie to store. So my only hints different from the others is to make sure to cut loaves in half if you think you might not use the whole loaf within a day or so and to thaw out of the bag and wrappings. HTH