Keeping mould away
Mould is the bad enemy of bread.
It is a fungus feeding on moist organic matters.
Mould cannot prosper on dry substances or exposed to daylight.
If you leave a loaf of bread exposed to the air; it will not get mouldy unless the humidity of the air is exceptionally high.
But the exposed bread becomes dry and hard quickly.
Keeping the loaf in the fridge will retard the mould, but will give the crumb a staled texture and taste. This is especially noticeable in white bread.
Freezing the loaf, instead, will keep the freshness of the first day for many days and even weeks.
Bread that is kept in a plastic bag since the first day will get mouldy very soon.
The loaf must not be kept in a wooden box. Romantic and traditional, they are too dark inside and sometimes not properly ventilated. So the loaf and the box itself frequently get moulded at once.
If you are a slow bread eater and will take a whole week or more to finish a loaf, the best you can do is to slice it and put the slices in several small freezer bags, a few slices in every bag and place them in your freezer. So every day you can take the exact amount of bread you are going to eat that day, while keeping the rest healthy and sound.
If you plan to eat your loaf in two or tree days,you can keep your loaf covered with a piece of cotton cloth or into a paper bag for the first day, to allow the elimination of excessive moisture. At the end of the first day you should put the loaf under the glass bell dome or in a plastic bag.
The glass dome and the plastic bag are transparent thus letting daylight to come in contact with the bread and to kill the fungus.