Most breads and pastries are best eaten the day they are baked or up to 2 days later. When you want to maintain a crisp crust, store bread or pastries uncovered or in a brown paper bag. Once a bread has been cut, it is important to keep the cut edge from drying. Cover it with plastic wrap or stand it on the cut end.
Most breads and pastries freeze well. It works well to slice them, wrap the slices well in plastic freezer wrap such as Freeze-Tite, and then place them in a reclosable freezer bag. If freezing the loaf whole, underbake it slightly (until an instant-read thermometer reads 180° to 190°F/82° to 88°C). Defrost the loaf at room temperature for several hours, then finish baking for 10 to 15 minutes at the same temperature at which it was originally baked.