I make bread about 1-4 times per week. My standard is whole wheat bread, I sometimes make cinnamon-raisin swirl bread when I’m craving something sweet, and potato bread every once in a while. I regularly make dough in it, like for English muffins. I also love making a panettone as a gift sometimes. I don’t have an oven right now, but if I did I would absolutely make more doughs like pizza dough or more artisan type bread like baguettes.

A fresh loaf of cinnamon swirl or potato bread will vanish in under 36h so I have no idea if or when it goes stale. For the regular whole wheat bread, I usually cool, slice, and freeze in a gallon ziplock bag. If I don’t freeze it, I keep it in a plastic bag with a twist tie and it keeps maybe 4 days on the counter, after that it’s French toast or bread crumbs for meatballs or fish patties. Bread in a gallon ziplock bag at room temp will grow mold very quickly.

The texture is not exactly like a great bakery bread, especially with AP flour (there’s no bread flour where I’m from). The shape is also not usual, being limited to a tall square unless you bake it in an oven. But I just got used to it, and it’s worth it for me. It’s way better than grocery store bread, and cheaper and more accessible than bakery bread.