So you basically just always eat stale bread? It might be worth trying to heat it sometimes. ;)

Because the article doesn't make it entirely clear: to "de-stale" bread, it's not enough to bring it back to room temperature. You actually have to heat it to the "gelation point" (140°F) to undo the chemical reaction that made it stale in the first place. [1]

So even if you don't want it toasted, a quick zap in the microwave will improve its quality immensely.

[1] https://www.cooksillustrated.com/how_tos/8226-how-to-revive-...

I find the texture better and it lasts longer if I just freeze it and heat it up in the oven for five minutes at 250 F. By myself a whole loaf would end up moldy before I could make it more than a few slices in even in the refrigerator, but this way I don't have to waste bread to enjoy sandwiches at the pace I normally eat them, periodically.