I've just started baking sandwich bread, and made my first loaf a few days ago. Since my family is just me and my husband, we generally don't go through bread fast enough before it gets moldy. So when I bought sandwich bread at the store, I would always keep it in the freezer and take out slices as needed (they thaw quickly).
For this bread, I plan to also keep it in the freezer, but wondered what would be the best storage solution to keep it fresh and not get dried out? (Although since the loaf I make is smaller than the store-bought one, it's possible I may be able to keep it at room temperature since we'll use it up faster.)
I know some people keep their bread on their counter, with the cut side down, but I'd prefer the bread to be stored air-tight to keep it soft. I did try keeping it on the counter in a breathable fabric bag, and the outer crust got dryer than we wanted, so I think air-tight is the way to go.
I know KAF sells some plastic bags, but I'd prefer something I could reuse if possible. I was thinking of getting large ziplock freezer bags, which can be washed (or just rinsed) and reused several times. I've seen some Tupperware/Lock-n-Lock containers that might work, but was thinking they might leave too much room for air to circulate inside. Any thoughts?