A big part of staling is the recrystallization of starch, which happens faster at cold-but-not-freezing temperatures. https://www.seriouseats.com/2014/06/does-

A big part of staling is the recrystallization of starch, which happens faster at cold-but-not-freezing temperatures. https://www.seriouseats.com/2014/06/does-refrigeration-really-ruin-bread.html https://www.seriouseats.com/2014/06/does-refrigeration-reall...