Tip Number Four:
The refrigerator, that miraculous 20th century food preserver that keeps our celery crisp and our milk chilled, is actually the last place your bread belongs.
According to Harold McGee, author of On Food & Cooking, refrigerated bread can stale up to six times as fast as bread on the counter.
That is, unless you're looking to store a commercial loaf of bread, which will have preservatives that keep it "fresh."
In this case, keeping the bread in the refrigerator is a good choice because it will prevent mold and dryness.