Bread goes stale because the starch sucks up water. This can be reversed by heating eg putting loaves or rolls in an oven or toasting will make the crumb moist again.
They generally don't last longer than 2-3 days, mould shouldn't be a problem if left to cool properly before putting in the container? Then again eating lightly toasted bread on day 3 isn't too bad so maybe I should just go for something like the Alessi Mattina.
Bread goes stale because the starch sucks up water. This can be reversed by heating eg putting loaves or rolls in an oven or toasting will make the crumb moist again.
An airtight container will sweat and cause mould.