Late to the party, but I freeze bread often, so I’ll chime in.
I don’t multi-wrap - find it too wasteful. Into a freezer bag. Usually sliced.
BUT. Before using, I give the bread a quick rinse. Yes, you read right - under the faucet.
Then in to the oven either to toast (sliced bread, bagels - always sliced before freezing) or to bake (eg, baguette - whole or chunks or rolls of any type).
Read this a couple of decades ago for how to refresh a baguette (not frozen) and extended it to anything that might have gotten dehydrated either on the counter or in the freezer. And it works! (I do this with frozen flatbreads too - naan, chapati, paratha, and so on. )
