Room temperature, paper bag, then either cling film or airtight box (which will preserve the softness of the crumb, but soften the crust).
Freeze what you won't eat in 3-4 days.
When it starts to stale/you want to thaw it then dampen the crust and pop into an over at 150C for 10 mins. Will be as good as new then, but will stale rapidly after.
@Nath
Room temperature, paper bag, then either cling film or airtight box (which will preserve the softness of the crumb, but soften the crust).
Freeze what you won't eat in 3-4 days.
When it starts to stale/you want to thaw it then dampen the crust and pop into an over at 150C for 10 mins. Will be as good as new then, but will stale rapidly after.