Bread should be turned out of the tin (pan) or transferred from the tray to a wire rack to cool straight away to prevent it from sweating.
Bread will always be best eaten freshly baked, on the day it has been made. It should be consumed within 1–2 days (2–3 days for breads with a high sugar or fat content) as it quickly goes stale without the preservatives that factories put into commercially produced bread.
You can refresh a whole loaf in the oven at 170°C/150°C (fan)/300°F/Gas mark 2 for 15 minutes to restore it almost to the quality of ’just baked’.