Keep in your bread crock or bin, inside a paper bag. The key thing is to allow the moisture in the loaf to evaporate a little; if you seal the bread in a plastic bag, it will go a bit soggy or sweaty, since no moisture can escape.
After two days, the bread will be distinctly drier, though still very edible. This is simply a fact of life, and something we should be pleased about as it gives us the excuse to make toast!
Almost all our breads contain sourdough, which will naturally extend the life of the loaf, but bread should naturally start to stale after a couple of days. If it doesn’t, it probably has some nasty things in the ingredient list!
Our breads freeze well, apart from loaves with a high surface area to volume ratio (baguettes and ciabatta), as they are more prone to drying out and freezer burn.
Wrap your fresh loaf tightly in a couple of layers of cling film or tie it in a plastic bag, then put it in the freezer.
Defrost slowly if you can (I used to say never microwave it, as it will stale quicker, but realistically, when you defrost a loaf, it is generally because you want it RIGHT NOW!) A defrosted loaf will taste almost freshly baked if you warm it in the oven for 5-10 minutes, but once cool, will stale faster.
Enjoy your bread and happy eating!