sealed in a plastic bag for a week. But after I toast the slices, I don't taste any difference.
An excellent artcile explaining the science here: https://www.seriouseats.com/2014/06/does-refrigeration-really-ruin-bread.html
"The plastic- and foil-wrapped refrigerator samples, while still retaining some give and tenderness, were significantly more firm than the room temperature versions; this remained true even after they had warmed to room temperature."
"But what's interesting is that the wrapped room-temperature and refrigerator samples, which had staled at remarkably different rates, were indistinguishable from each other once reheated. As it turns out, even after bread has been baked and cooled, after the starch has recrystallized to create a stale texture, you can actually reverse that crystallization process through reheating and return the stale bread to a state much closer to its original glory (assuming you didn't allow much moisture loss during storage). Not as good as frozen, but still much improved."
....but quoted the report as confirming that putting bread in the fridge is sub-optimal?
"Not as good as frozen, but still much improved."
To quote their test: ""But what's interesting is that the wrapped room-temperature and refrigerator samples, which had staled at remarkably different rates, were indistinguishable from each other once reheated."
Once reheated, there was no difference between wrapped room-temperature and refrigerator samples. Room temperature was what was in the bread box, am I right? Your first post did not mention anything about freezing.
But you were misrepresenting me with your last reply when I did not compare refrigerating with freezing.
I suggest you read through this thread again starting from the beginning.