I've been making bread pretty much daily for the past decade, and in all that time I've come to a conclusion. Bread stored in plastic doesn't taste as good as bread stored, well, not in plastic. So with that decided, I then had to figure out what to store the bread in. In the humid midwest, this problem was easily solved. I bought a yard or two of linen toweling and stitched some bags -- just a fold on one side, french seams on two, and a rolled hem on the end. The bread stayed dry enough and damp enough, and linen naturally resists things like bacteria and bugs.
But the bags haven't worked nearly as well out here in the west. When I was a kid, growing up on the other side of these very mountains, my mom had a bread box to store her loaves. But the air was dry and the bread was always dry unless (you guessed it) it was stored in plastic even inside the box. I'm working on a solution, but would love input in the process. How does one skip plastic, incorporate linen, keep air circulating somewhat, and yet keep the bread moist enough to be chewable?