I made two loaves of sourdough and took them in a trip. To protect them from things like dust and dog hair, I wrapped them in plastic wrap. I read that storing in plastic will soften the crust, which is not always desirable on artesian loaves.

I am pleased to report that after three days the bread was still good. Yes, the crust was slightly softer, but it was quite a robust crust to start with. I am happy the sourdough has a longer shelf life before going stale than bread raised on yeast alone.