jI am in Nebraska and I bake twice a week. I store a large loaf of bread this way. I wrap it in two large paper towels as soon as it comes out of the oven. Then I put it in a 2 gal. zip lock bag and keep it zipped. The paper towel will get pretty wet for the first day and then as the bread needs the moisture it wicks it back into the bread. We don't have stale hard bread and it doesn't mold in three or four days and by that time it's gone. If there is any left (which is rare)and it's time to bake again, I feed it to the birds.