Anyone happy with refrigerated bread, should do what makes them happy. I will not refrigerate bread; instead I will freeze it.

The problem with temperatures above freezing is the starches that were broken down during the baking will recrystallize. This is why a well wrapped and refrigerated loaf will start to become hard.

If we are talking about the wonder bread type of sliced bread in stores, it's possible the preservatives used will slow the process down so it's not apparent when that type of bread is refrigerated.

The best way to get a long life from a loaf of bread is to buy only unsliced loaves and cut only what you need. Freezing will also extend life.