it will only get crunchy again if you toast it, in my experience.
I also try to find some brown paper bags, or in a pinch I will use a flour package (paper). not too many paper bags around here any more!
But sooner or later a crunchy crust will turn soft. Normally on the second day, after one day in the ceramic bread box.
To keep up a bit of crust and to keep fresh, a bread should have a crust of about 2mm (and a certain crumb texture which can hold moisture - often not the case for pure yeast doughs).
As we like a mostly crusty bread, I will immediately freeze half a loaf, even if it will be eaten only 24 hours later on the following night. Then I take it out of the freezer two hours or so before dinner and put it in the oven for a while to recreate the original crunch.
I am only one, but still I am one. I cannot do everything, but still I can do something; and because I cannot do everything, I will not refuse to do something that I can do. (E.E.Hale)
Foil, plastic or anything that holds in moisture can take the crunch out of crust, so I sell and give away my bread in brown paper lunch sacks.
Keeping them small enough to fit into a lunch bag also means they ahave a high crust to interior ratio.
No knead recipes are very hydrated, and they are usually cooked in a enclosed container, which makes for a thick crackling crust.
My usual problem is bread crust getting too tough, especially for my older friends, which I combat by spraying loaves with an oil/liquid mixture at the end of baking.
This often results in a "brown bag with the dark stains that indicate freshness"
Ultimately, I think a really crackling crust is a function of freshness, and a good reason to keep your bread making simple enough to do almost every day.