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-...