While I don't necessarily know exactly how bread gets moldy, I realize that keeping bread dry should help to avoid mold. But, I still find at times that to my dismay a lovely loaf of bread can end up with spots of mold on its exterior -- even after only a couple of days of purchase and careful handling (e.g., taking care to not touch the unused bread, keeping moisture out, etc.).
I'm almost at the point of looking at my bread with trepidation, for fear of finding little gray / white furry spots sprouting. Gross. Help, please!