On Mon, 9 Jan 2012 11:56:02 -0600, "Polly Esther"
> wrote:

snip
>Completely cooling the bread seems to be important before sacking and
>refrigerating or freezing. Polly

Yes, complete cooling is very important. It is essentially part of
the baking process in that the starches complete gelatination (sp).
The crust becomes stable during this time. But also, cooling allows
moisture away from the crust and a damp crust would lead to moldiness.
Thankfully, I live in a dry climate and bread molds are a rarity.
Janet US