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Heat will have little to do with the loaf of breads deterioration, if the car has a high humidity and has been opened and exposed to the air for to long it will dry and or mold if exposed to water. During the baking process the starch granules in the flour become gelatinous at 140F (60C). After the bread has been removed from the oven the staling begins. Staling consists of the starch granules recrystalizing as the water in them migrates to drier areas such as the crust. This is why if you wrap bread air tight in plastic wrap the crust will get tough and leathery as it absorbs the water. If you leave the bread out for too long, the bread will uniformly dry out as the water escapes into the air and the crust will get drier as it loses yet even more moisture.

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