Bread
First and foremost, placing bread in the refrigerator creates a moisture imbalance. The cool temperature of the fridge causes condensation to form on the bread, leading to a soggy and unappealing texture. This is particularly problematic for crusty breads like baguettes or ciabatta, which rely on their crisp exterior for maximum enjoyment.
Additionally, refrigeration accelerates the staling process of bread. The cold temperature causes the starches in bread to recrystallize faster than at room temperature. As a result, your once soft and fluffy loaf quickly becomes dry and crumbly.
