I store my bread in an enamel breadbasket like this one (different decor, though). In the bottom of the basket, there are some small holes, I think to let the air circulate. But bread stored in this basket goes stale in a matter of two or three days.
Any hints as to why and how to prevent it?
EDIT:
As I was made aware only later, my bread isn't going stale, rather it takes on too much moisture. Cross-language problems…
Best Answer
Ordinary everyday bread made from flour, salt, yeast and water from a bakery should be stale by the third day. That is what happens to it naturally, unless it is packed with preservatives and kept in a polythene bag. A larger loaf will possibly stay fresher longer, but looks like your container only holds fairly small loaves and rolls (which will dry out and go stale quickest).
A "natural" or artisan-made loaf will no longer be "fresh" from the day after purchase. By day two it is best for making toast, then from day three: toast, bread crumbs, stuffing, dumplings, rissoles, bread puddings and all the other luscious food and creative uses our grandmothers had for using up the stale bread in their pantries.
A good or rather a well designed bread bin (or bread box in the USA) will be well ventilated and will allow bread to dry out without becoming mouldy. Sounds like yours is just right.