Welcome to the forum!
I think of two types of bread I have to store. Sandwich type bread, which is easy, since I just put it in a plastic bag (the bags I use are just some bread bags I got a thousand of, from a restaurant supply place), and it keeps longer, but it softens the crust almost immediately. That's most of the bread I make, and mostly rye bread. In the summer, I put it in the fridge after 2 days to prevent mold; it dries out some in the fridge, but then I just toast it. Mold almost never occurs in the cooler season, which is when I bake the most bread, and I usually don't put it the fridge - it's finished in 4 or 5 days. This kind freezes well, and I always make 2 or 3 loaves.
The bread with a crispy crust has to be eaten soon after baking - porous bags, that they sell those kinds of breads in, just don't store it for long, and even then, the crust isn't like it is shortly after baking. When I have that kind of bread with a dinner, I just store the leftovers in a plastic bag; it softens the crust, but the rest of it I eat toasted, or make some garlic bread with it - it's hard the get that initial crust back reheating it in the oven. It freezes OK, but not for long, since it is usually oil-free, which is another reason it doesn't store very well.
I'm not sure what you can do to improve these things, but I'll be interested in following anything you come up with. Good luck!
