I baked the half bread flour and half whole wheat flour loaf on either 4-24 or 4-25.

As usual, I left the bread out on the kitchen counter, which served as a good experiment on how long it would last without going bad.

The answer, in this case, is six or seven days, as evidenced by the start of mold detected this morning.

I didn't have any mold issue on the first loaf ( bread flour only ) but I don't know how long it was between baking and finishing that loaf.

For future reference, if you are not going to finish a loaf in a matter of days, it might be well to freeze half the loaf to avoid spoilage.

John