I just had to throw away over half of my loaf of bread because of mould. How do I prevent this from happening?

I find bread gets moldy much slower if you store it in the fridge.

Agreed the fridge, also if you want to keep it even longer the freezer extends.

I often will slice a whole loaf and then freeze it.

I buy sliced bread and freeze it.

Yes, keep it in the freezer.
It takes weeks for bread to go moldy unless it is kept at really warm temps.

There are only two of us so a loaf of bread can take a while. We usually throw it in the freezer.

You can avoid the mold problem by sticking the remainder of the loaf in the frig. That will dry out the bread a little but, which is why the freezer is preferable.

Bake your own fresh soda bead every day. Very easy and only takes an hour start to mouth.

Unless it is really funky, I cut off the mold, put it in the toaster and eat it. Penicillin.

I buy sliced bread and store it in the freezer where it keeps as long as I need it. I think frozen bread makes nicer toast.

Buy smaller loaves, if that’s an option.

Fridge as suggested above and also keep it away from the hotest points in the kitchen. Don’t let it be near any appliances that may get hot and don’t let it sit anywhere dark where mold can go crazy. I also switched my loaf of bread to Schmidit Italian bread. I find I can have it sitting around up to 3 weeks and it won’t get moldy on me. All other breads, (especially whole wheat) all seem to get moldy within a few days no matter what I do.Good thing about this bread it is firm and taste good and when you take it out of the fridge, it isn’t hard. Other breads tend to get hard edges after being in the fridge. Its a great bread for spreads as well. But my favorite thing is that it doesn’t get moldy so easy.

You can buy smaller loaves and cut what you need, as you need it. It’ll keep in the frig for at least a week. If you don’t use it up that quickly, pre-slice it and wrap 2 pieces at a time, so you can use the two pieces for sandwiches.
Make a point of using it up in your menus. Use it instead of another starch.

@marinelife If you’re keen on sandwiches, a standard loaf won’t last more than a week. I am keen on sandwiches.

Freezer

@Nullo The husband likes sandwiches, but they are pretty far down my list of OK foods.

Keep half the loaf in your cupboard, and freeze the other half. We often buy bread when it’s on sale “buy one, get one free”, and we keep the extra in the freezer until we’re ready to use it.

I’ve heard that once you can see mold on bread, the entire loaf is actually already full of mold spores, so I wouldn’t do what @LuckyGuy suggests.

I freeze my bread and heat it up in the oven, slice by slice.

@LuckyGuy must have a cast iron stomach. And no mold allergies.

Keep it in your fridge if you use it often, put it in the freezer and thaw as you need it if you don’t use it as much.

When my son was making sandwiches for his lunch every day, I would separate the loaf and put two slices each in a zippered baggie and freeze them. That way he could pull the baggie out of the freezer, and toss the bread in the toaster to defrost them for a few seconds, while he goth the other ingredients together. Then he’d construct his as which and put it back in the same baggie. This helped prevent the slices from sticking together.

Freeze half. I hate the way bread changes in taste and texture when it’s kept in the refrigerator.

Eat it faster?