When your bread is gooey inside it can be a result of either too much water or uneven heat in the oven.
Too much water used in the bread making process can produce a damp and gooey loaf of bread or if the heat in the oven is not even it can lead to the loaf of bread being nicely golden on the outside buy gooey or gummy or moist in the inside which means the bread is baking too quickly on the outside.
If that is the case try reducing the temperature of the oven when baking the bread and bake it a bit longer.
Also if the bread dough doesn't fill out with gas, perhaps because it hasn't had time to rise properly, the inside of the loaf will remain soggy and dense.
The best place to store bread in the kitchen is in a cool dry area of the kitchen away from any moisture.
You could store the bread in a kitchen cabinet away from moisture or in a deep drawer.
Another option is to store the bread in the microwave when not using it or a bread box.
If eating the bread within a few days you can simply store the bread right on the counter in the open and it will be fine for the few days.
In general, most loaves of bread will last up to a week at room temperature, and 3 to 5 days longer in the fridge—though keep in mind that refrigeration of the bread can make the bread go stale.
Bread that goes stale is still useful for breadcrumbs, croutons, and bread pudding.
Using an airtight container will preserve the moisture in the bread and keep it from drying out too quickly.
However too much moisture can lead to the bread molding.
If part of the bread is moldy you can remove the moldy parts of the bread and eat the rest which is what I do.
A freezer bag is also a decent short-term, room-temperature bread storage solution.
Storing the bread on the countertop in a plastic bag (or well-sealed plastic wrap) will help keep it from going stale, but be warned the crust of the bread will suffer and grow mold due to trapped moisture.