Let's try to bust another myth...

 Bread goes stale when the starch reacts with the air around it. Cooler temperatures make the starch crystallize or retrograde. Moisture in the air can also contribute to retrogradation. As crystals form on the outside of the bread, it dries out, with the edges going stale faster.

Wanna keep your bread frsher? Here's a good article tells ya how:

https://www.goldmedalbakery.com/blog/guide-to-storing-bread