I am a huge fan an user of vacuum sealers, but for bread I only wrap with two layers of stretch tite plastic film or use heavy duty aluminum foil. I just think vacuum sealers are best used for longer term storage, as I do finish my bread within weeks or perhaps a month or so the most.
The vacuum sealers may smash your bread, mostly so, it is recommended you freeze the bread unwrapped first, then you vacuum sealed. You can always freeze the bread first with just plastic film, then vacuum sealed, this way the bread will not be exposed to refrigerator odors during the beginning freeze. But again, unless you are storing bread for a long time, I find vacuum sealing not necessary.
Not sure, if this is because I always reheat/toast/grill my breads that has been frozen, since almost any bread when toasted tastes fine!