Fortunately, my bread baking experiments have improved since my first disastrous attempt. (Remember this?) I think the keys have been 1) Ignoring the recommended 4 hour rise time and letting it rise for 36 hours instead, and 2) Making it in a loaf pan rather than a free-formed boule.
Now that we have figured out the mechanics of baking, we’ve had to figure out how to store the bread to retain all of its freshness. After some experimenting, the method works best for me is wrapping the loaf in a sheet of parchment paper and letting it sit out on the counter. The parchment paper prevents staleness, but doesn’t make the crust go soft the way a plastic bag does.
How do you store your bread?