To control the moisture issue, whether stored in the refrigerator or on the counter, keep it in a paper bag. Only large, commercial bread factories (I hesitate to call them bakeries) use plastic. Once opened, they lose their benefit of humidity control and provide a fertile breeding ground for mold on non-chemical treated baked goods. If you go to a small, hometown bakery most, if not all, package their breads in paper.
Personally, I use an on-the-counter bread box and plan in advance the uses for any bread that I make or purchase, and figure on using it all within 3-7 days (3-4 days for home baked bread, and up to 7 days for purchased hamburger or hot dog buns.) After that, they become either French toast or croutons.
"Food is our common ground, a universal experience." - James Beard