Set your oven to 400 degrees and simply reheat to turn a slightly stale boule into a beauty again. What if your boule is getting hard? Get your bread wet before you reheat. That's right, run it under your faucet and then pop it in the oven. If your boule is whole just wet the under side. If you have cut into it, wrap the cut side in aluminum foil to help keep the steam in when reheating.
You can absolutely freeze sourdough. Slice the bread and freeze the slices individually. When you are ready to eat them, just thaw your bread to room temp (do not try to microwave to thaw) and pop it in the oven.
I prefer slicing from the middle and working my way out; especially with a boule. That way you can put the cut side together to keep the boule fresh longer.
First, a shameless plug. Bitch Baby Bakery will be selling hand embroidered linen bread bags very soon. Store it in a cool dry place. A bread box is great or a paper bag is great. Placing it in plastic will keep it from drying out, but you will lose the crispy crust. Putting it in the fridge will keep it fresh the longest, but you will definitely lose the crispy crust.
