In line with conversations I've had in the past with people here and elsewhere about 'bread, proper home storage of', I put the two sliced loaves I brought home last week out on the counter instead of putting them into the fridge right away as I always do.

Within a day or two, one of them had developed small spots of mold on some of the slices (on the crust). Being frugal, I cut those bits off those slices and then put both loaves in the fridge immediamente.

The last time I bought a whole loaf from the baker at the farmers' market, I kept it out all week in its paper bag. There was never any sign of mold, but the bread began hardening as soon as I took the first slice off, and by the end of the week it was near rocklike.

Can't win for losing...