<<Disclaimer: Verify this information before applying it to your situation.>>
 
In my previous post on storing bread I overlooked one fact:
 
Because the air inside a refridgeraton has been cooled it would have a
higher humidity than the outside air.   (Perhaps frost-free refridgerators
overcome this, I don't know.)   Bread allowed to dry out by being exposed
to the air in the refridgerator will therefore not be as dry as bread dried
outside and kept at room temperature.     Being more moist may partially
offset the preservative effects of being cool in that it may engourage the
growth of microorganisms that can grow at refridgerator temperatures.
Being dry at room temperatures does have some preservative effect (IF the
relative humidity is low).
 
Perhaps freezing is the best technique - it would certainly be for more
long term storage.
 
I confess that I don't do bread as such myself, being totally grain free.
I do make a substitute by thoroughly nuking a potato in a microwave and
folding and whipping it into beaten eggs (beat the white first, then
slowing beat in the yolks).   This bakes into a texture very similar to
bread.