Why the fridge is the worst place for bread
Stale is not dry. It is the starch inside the crumb settling back into a rigid form — and it does that fastest at about the temperature your fridge is set to.
Seal a loaf so tightly that nothing can evaporate out of it, leave it two days, and it goes stale anyway. Whatever is happening in there, losing water to the room is not it.
Baking is what makes bread soft in the first place. Starch arrives in the flour as tight little granules; heat and water make them swell and unravel into a loose, disordered tangle that holds water and gives under your thumb. That tangle is fresh crumb.
It does not want to stay that way. Left alone, those unravelled molecules gradually find each other again and lock back into ordered, rigid crystals, squeezing water out of the tangle as they go. Nothing has left the loaf — the water is still in there, somewhere less useful, and the crumb around it has gone stiff. Bakers call it retrogradation, and it is the whole of what staling is.
And it is temperature-dependent in a way that is genuinely inconvenient. It runs fastest a little above freezing, which is precisely where a fridge sits, so a loaf on that shelf goes stale in a day in a way it would take three to manage on the counter. Below freezing it very nearly stops, which is why the freezer is fine and the fridge is not. It is also reversible: heat pulls those crystals apart again, which is what a toaster is really doing to yesterday