I have a queue: one loaf at the front gets stored on the counter, the next two loaves are in the fridge (generally replenished from the store, so most bread goes through my place unfrozen), then any others in the freezer.

I toast most bread I eat and find the difference between kept in fridge and not is unnoticeable.

I do similar with hot dog and hamburger buns, though they don’t have a counter space due to being used less frequently.

Haven’t had to throw out moldy bread nearly as much since I started doing that.