I'm currently baking a batch of sourdough bread. My last batch turned out perfectly with a hard crust and chewy inside. My problem is how to store the bread such that the crust stays hard. If I put it in a plastic bag the crust goes soft in a matter of hours and I'm afraid that the bread will turn dry if I leave it without some kind of protection. Note that I'm not looking for a long term storage solution.
What is the best way to store my bread, such that the crust stays hard and the inside stays chewy?