The best way to store bread is in a breadbox. A practical alternative is to make a “bread cave.” Place the loaf (still in its paper bag) inside a partially open plastic bag. Adjust so the plastic surrounds the loaf but still sits with an opening. The bread needs to breathe. A slightly humid environment slows the staling process. A ventilated breadbox or plastic bag “bread cave” accomplishes this. During humid weather or high summer temperatures, take special care that the opening of the plastic bag allows for airflow. Bread that is visited daily keeps better.
Refrigeration is not recommended as staling is accelerated in this temperature range. Freezing is a useful way to preserve freshness, though some flavor is inevitably lost. To freeze: pre-slice and wrap in plastic before freezing. You can then quickly defrost one slice at a time using your toaster. With proper care, Camina Bread will keep for a week or more.