Staling, if you want to get technical (and I know you do, you have that lets-get-technical look in your eye) is a chemical process resulting in degelatinization of starches--it isn't caused by evaporation of moisture. So storing bread in an airtight container or refrigerating it doesn't prevent staling.

If you're looking for more ideas for how to use stale bread, I recommend finding recipes for bread pudding, baked eggs, bread crumbs, bruschetta, or panzanella--anything but throwing it out.