Keeping a sourdough loaf for a week
Slice and freeze part of the loaf while the crust is still fresh.
An 800 g loaf is more than some households eat in two days. To keep it for a week, leave out what you will eat tomorrow and freeze the rest on the day you buy it.
The first two days
Keep the uncut loaf in a paper bag at room temperature. Once you cut it, put the cut face down on a board and cover it with a clean towel. Avoid the refrigerator; the crumb firms up there quickly.
Freeze the rest
Cut the spare bread into slices, put baking paper between them and seal them in a freezer bag. Press out excess air and write the date on the bag. Use within a month for the best texture.
Toast a frozen slice straight from the bag for about three minutes, then check it and add time as needed. Only take out the slices you plan to eat. Discard bread with any visible mold.