Wrap bread in plastic or aluminum foil. These types of wrapping will trap in the bread’s natural moisture to keep it from drying out and getting hard.

Keep bread at room temperature for no more than two days. Room temperature should be around 20ºC / 68ºF. Keep it away from direct sunlight in a cool and dry place, such as in your pantry or in a bread box.

Don’t put bread in the refrigerator. This draws out the moisture and the bread becomes stale three times faster than it would at room temperature, due to a process known as “retrogradation” (the starch molecules crystallize and the bread gets tough).