Hi. Someone asked in a comment why bread goes mouldy. Well, there’s a few things.
First, it helps for the bread to be out in the open air, where it will be exposed to the bacteria in the air that cause the mould to start growing. If the bread is sealed, then it is unlikely that mould growth will occur (it is still possible because some bacteria may have gotten to the bread during the making process.) However, once the mould spores have gotten to the bread, then you want to limit the air circulation, as this will keep moisture levels up.
Second, a damp atmosphere will encourage the mould growth. For example, bread left in plastic bag will mouldify quicker than in the bread bin, other things being equal.
Sunlight is not a great factor, though in can decrease the level of mould growth.
Temperature is important, mould likes high temperatures.
