Second attempt at white bread, something between a baguette and a bâtard. I started with a poolish. Next time I’ll do it early in the morning to be able to enjoy fresh bread at dinnertime. It looks good, smells good, no yeasty odour. Taste test tomorrow morning. I’ll keep my fingers crust. I have this nice bread sitting on the counter and I am wondering what really is the best way to preserve it. Wrap it in paper? In Plastic? Leaving it on the counter? In the fridge? Every book has it’s own theory on the subject. What is the best way? Thanks!