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(Stan J. Lefosi) wrote in
om:

> what did I do wrong?
>

Usually, excess moisture will cause bread to mold during
storage. Storing bread in a tightly sealed plastic bag is a
really good way to begin a study of mycology. Also, if you
bagged bread before the loaves have thoroughly cooled, then you
can expect to see mold in just a day or so. The cooling step is
important, since the loaves will still be gassing off water
vapor even after thay come out of the oven. This process will
continue until the loaves have completely cooled. That is why
breadboxes are designed to allow for good air circulation around
the loaves.

All of the foregoing is just conjecture and generality since you
did not give enough detail about what you are doing. So, my
reply is based on guesswork. Take it for what it is worth.