First few days: Not in the fridge! Unsliced is best.

Keep it on the counter wrapped in a cloth (clean teatowel works!). You can use a slightly damp one if you want to overnight, then pop it in a hot oven for five minutes or so to refresh it. You’ll find what works for you with your oven quick enough.

Avoid keeping it next to windows or in direct sunlight.

After days 1-3 ish: Sliced into the freezer works great!

As do toast and croutons (soups and salads!),
bruschetta (where do I even start and do you seriously have enough bread left over to feast out properly?!),
breadcrumbs (amazing meatballs and crumbed fish and chicken or schnitzel and all the other delicious crumbed dishes…)

You can freeze bread fresh and whole (even better). Then just refresh it in a standard oven 10-15 minutes (you know your oven and how crispy you like it!). This works so well, you might not even notice the difference! Only thing is… how much freezer space do you have???

Note: sourdough lasts longer than unfermented bread because the acidity of the starter inhibits bacteria and molds.
(The exception being those packaged ‘breads’ you buy that don’t go moldy after two years forgotten in the back of your cupboard; what the heck are those things made with???? Nothing grows on them!!!!)

As for croissants, pastries and baguettes: eat immediately if possible! There’s a reason French bakeries usually do small batches of these throughout the day.

To refresh these, though, just pop them in the oven for a few minutes (not too long!).

Want to know more? Try: https://www.theperfectloaf.com/the-best-way-to-store-bread/