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I think aluminum foil works well, I read this in cooks illustrated around a year ago so I foil all my bread after its cool and throw any extra in the freezer (i.e. there is no way I am making a single loaf in the summer heat).

I store mine in old plastic bread bags from the grocery store. It seems to work for me, no mold or "mushiness".

I store mine in the microwave, when it's not running, of course. I don't run it very often, though. I don't eat much bread, but when I make it, I often end up with more than I need, and I freeze leftovers. When I need it, I thaw it, still wrapped, on the counter. As long as you let it cool completely before wrapping and freezing it, you shouldn't have any problems with moisture.

Unfortunately, our sliced breads, English muffins, bagels and hotdog buns get moldy fast when left on the counter so we put them in the freezer (in their plastic bags with the air squeezed out). For no-knead bread, I slice up the leftovers first, then wrap it in foil then Ziploc before tossing in the freezer. I pop a frozen slice or two in my toaster for spaghetti, soup, etc. and it's as delicious as when it first came out of the oven.

If we're just saving it overnight, we store our bread in the plain brown paper bags that it comes from the bakery in. The key is to place any cut surfaces flush against the paper (usually by sticking the bread into the bag cut-side first) and then roll the top of the bag to close it. The paper allows the bread to breathe just enough to keep it from getting hard or soggy.

Freezing is also a great solution. That's what we do with bread that will not be eaten within 30 hours or so. Just make sure it's wrapped well. Take it out an hour before you want to eat it and run it in the toaster oven to crisp it up a bit.

These are all great suggestions, but another thing I think worth mentioning is that bread made with whole grain flour will last longer than an all-white loaf. Sure, it's more dense to begin with, but I also think the added flavor is worth it. It doesn't have to be all whole grain either.

I too couldn't get enough of no-knead bread. The following recipe for cinnamon raisin bread made an A bread:

3 c flour
2 tsp salt
1-5/8 c water
1/4 tsp yeast
1/4 c dark brown sugar
2 tsp cinnamon
1 cup raisins (grape or half/half with craisins)

Use normal recipe and be prepared for a struggle with a few raisins burning and sticking to the pan. I solved that with a cut-to-fit silpat inside the pan. This bread will also last for up to a week with proper storage.

I throw a towel over it. Not as fancy and probably not as effective as techniques listed above, but it is definitely an improvement over open air.

Maybe there is a bread box or a hack of one that could be mounted to the wall?

My parents had a bread drawer, with some kind of metal top that you slid back to get to the bread.

This is sad, but we freeze ours or store it in the microwave because my cat will rip into any bread he smells.

Thanks Tanner for asking this question. I am having the same problem as I also live in an area where its very hot. Thanks for the answers, Faith and the rest of you bakers.

The microwave is the modern breadbox. Why buy a separate thing?

Freeze it. We don't use a a lot of it and I got tired of feeding stale bread to the birds. I buy it sliced, make sure it's a little loose in the bag, so it does not stick together, and chuck it in the freezer. When you need a slice just pop it in the toaster for a few seconds, or longer if you want toast.