How should I store baked sourdough bread?
A sealed plastic bag in the fridge keeps it good for weeks, and toasting each slice brings the crispness back. For longer storage, slice it and freeze portions you can eat within a day.
Answered by Hendrik, The Bread Code
From the book
What happens quite often is that the crust becomes chewy after a day. Sometimes when baking in the tropics with high humidity, the crust only stays in this stage for a few hours. Your dough still contains moisture. This moisture will start to homogenize in the final bread and partially evaporate. The result is that your crust becomes chewy. Similarly when storing your bread in a container or in a plastic bag, your crust is going to become chewy. I typically tend to store my breads in a plastic bag inside of my fridge. This allows the moisture to stay inside of the bread. When taking a slice I always toast each slice. This way some of the crispness returns.
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