Storing bread in the fridge can actually have mixed results when it comes to keeping it fresh. While refrigeration can slow down the growth of mold, it can also lead to the bread becoming stale faster. Here's why:
Staling: Bread goes stale faster in the fridge compared to at room temperature. The cold temperature causes the starch molecules in the bread to crystallize more quickly, leading to a tougher texture and dryness.
Moisture: Refrigerators can be very dry environments, and this lack of moisture can cause the bread to dry out more quickly than if it were stored at room temperature.
Odors: Bread is porous and can absorb odors from other foods in the fridge, affecting its taste and aroma.
For these reasons, it's generally recommended to store bread at room temperature in a cool, dry place, preferably in a bread box or a paper bag. If you expect not to consume the bread within a few days, you can freeze it. Freezing bread can extend its shelf life significantly without causing it to go stale. When you want to eat it, simply thaw it at room temperature or briefly warm it in an oven.
If you do choose to store bread in the fridge, try to consume it within a couple of days to minimize the effects of staling and moisture loss.