Something I noticed - I bought fresh bread today from a Polish bakery/deli. It was still warm when I bought it, so it probably just came out of the oven. When I got home and tried it, it was amazing. Just this incredibly satisfying CRUNCH with every bite. Same thing with a fresh baguette, really.
I have a hard time not downing the entire loaf, because in a few hours the crust stops being so satisfyingly crunchy. Why does this happen? Does freshly baked crust become more elastic? Absorbs water?