REFRIGERATE IT: No
AT FRESHEST: Counter, a few days; freezer, 6 months
OPTIMAL STORAGE: If using bread within 2 days, store at room temperature in a bread box or paper bag to reduce moisture loss while allowing the crust to remain crisp. Do not keep at room temperature in a plastic bag, as this encourages mold. If using beyond 2 days, freeze individual slices, if that’s how you plan to use it. Keep in the refrigerator, well wrapped, only if you plan to toast it.
FREEZING: Wrap tightly in airtight wrapping. Thaw at room temperature or put directly in the toaster or oven.
USE IT UP/REVIVAL: As long as it’s not too old, staling can be reversed by toasting or reheating at about 140ºF/60ºC.
There are myriad recipes for using stale bread—bread pudding, French toast, bread crumbs, and croutons are some of the most common. Gazpacho uses stale bread as well.