<<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.