For storage up to five days, the easiest option is to place the loaf of sourdough in a brown paper bag, making sure to keep the cut side facing down, or against the end piece to prevent it drying out. Another option is to wrap the bread in a tea towel and store it on the counter. You will want to store your loaf in an airtight container. Keep your sourdough bread in the freezer for longer-term storage beyond five days. You can even pre-slice it if you'd like so that you can thaw just as much as you need at a particular time. Place the slices in a zip top bag, wrap in plastic wrap or whatever you use to store frozen food. If you freeze the bread when it's at peak freshness, it should be just as good when it thaws out. Whatever you do, don't store any kind of bread in the fridge, as refrigerator temperatures are actually conducive to bread getting dry/stale.

Allow your frozen loaf of bread to thaw (in the bag) at room temperature for several hours or overnight on your countertop the night before. Preheat your oven to 350 degrees Fahrenheit (175 C) for at least 20 minutes with a rack in the center position. Remove the loaf of bread from the bag and lightly run it, very quickly, under cold water. You do not want to saturate your loaf of bread, just lightly saturate/spritz it evenly with cold water on all sides. This light coating of water steams in the oven and results in a far crisper, fresher crust than placing a loaf in the oven dry. *Do not complete this step until your oven is completely preheated and you’re ready to stick it in the oven. Place the whole loaf of bread directly on the oven rack and bake for 15 to 20 minutes, or until the crust is crisp and cracks slightly when compressed slightly. This time might vary slightly depending on the size of your loaf of bread (baguettes might only need about 15 minutes at the most), but I always err on the longer side. Remove and allow your perfectly crisped, refreshed loaf of bread to cool completely on a cooling rack – usually at least an hour – before slicing. Store bread as directed above. I generally find that refreshed whole loaves of bread will store just as well, perhaps drying out slightly faster, as freshly baked loaves. Copied from “a Beautiful Plate”