u/Fantastic-Walk-2652

I usually slice my loaf a couple of hours after taking it out of the oven, store the slices in an airtight container on the counter, and they’d stay fine for at least a week. But recently my breads been growing mould within a couple of days after being baked (for reference, I baked this Thursday night). I figured this is because it’s getting warmer in my kitchen (Im also adjusting my BF times hence the meh crumb).

What’s the best way of storing my bread so it doesn’t go bad as quick? I was thinking maybe in the fridge, but should I put it right away in the fridge or can I leave it out for a day or two? Or maybe I shouldn’t be slicing it all in one go?

Any advice is appreciated 🙏