The freezing has zero impact on quality. Think about it -- why would it? You think the crystalization of water is going to change the texture of bread?

If you see a decrease in quality, it's either from freezer burn or incorrect reheating. Freezer burn is trivial to eliminate simply by sealing in plastic, as everything in your freezer should be sealed. And defrosting/reheating simply has to be done slowly, covered/uncovered as necessary depending on crust.

Bread freezes incredibly well.