Homemade bread going stale

I freeze what I’m not going to eat the day I make it, it tastes fresh still when it’s defrosted. I tend to slice it, put it in plastic boxes ready sliced and get them out in the morning for that day. This works well for us, as I am gluten free, my son isn’t so we have two types of bread requirements.

Breadpudding love it warm or bread and butter pud. I make my bread in a food processor as I have trouble with my hands it usually lasts me 4 days the only thing I add is yeast and salt

I make a large loaf ( there are two of us) but especially in summer I was finding that it would show signs of going moldy before we had finished it, so now I cut the loaf in half as soon as it has cooled and freeze one half.
If I am going to be on my own for more than a couple of days, I slice up the fresh loaf and just keep out what I will need for the next two days, then after that get out as many frozen slices as I think I will need each day. It may not taste as fresh as it does the day it was baked, but perfectly OK for me and of course no risk of it going either stale or moldy.

I make bread most every day. It does go stale fast (as does bread from Artisian Bakery), only tasty as toast, croutons, bread salad, Arme Ritter or in bread pudding type dishes, in my opinion.

I prepare breakfast and lunch for workers, always have use for bread.

What about other types of bread, for example Irish soda bread, does that last longer do you know?

Commercially produced bread has additives to make it last longer.

If I recall rightly the locally baked bread from traditional bakers in my childhood didn't stay 'fresh' for long, but we didn't expect it to. We bought it daily.

I'm not a regular bread maker, but I made a lot of sourdough during lockdown. It was never as good on day 2.

I think you have to resign yourself to daily baking and find lots of recipes for stale bread..

Other, more experienced bakers may say differently, but I can't think of any way to extend its shelf life.

You have a clue in your OP.

There are no additives - some of which give commercial loaves their longer shelf life.

If you read Victorian cookery books and bread - they talk about day old bread being firmer and therefore better for sandwiches.

So new bread - day 1
Sandwiches - day 2 and toast day 3, I reckon breadcrumbs day 4😃😃.

I make my own bread and look to make a new loaf on day 3 or 4.