Wait at least 12 hours to let the moisture equalise, then place it within the brown bag, in another freezer-proof bag and seal tightly; alternatively, you can also wrap the naked loaf in tightly in clingfilm.
Slice or no slice, it matters not. Defrost whole loaf on the counter for 4-5 hours (or overnight) or take out slices and cover for about an hour. Alternatively, just pop slices into the toaster. The crust will become deliciously chewy after freezing and will last a good week. Keep it in the brown bag and loosely fitting plastic bag. It will last even longer than if you hadn’t frozen it previously. (In my humble opinion).