I assume it has something to do with the toast changing the temperature of the air around it, and the air’s ability to hold moisture changing, in turn. But if I’m remembering my mediocre science education correctly, hot air can hold more humidity, so is it caused by the displacement of the (relatively) cool air around the toast, losing its humidity? I’m perplexed.
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When you put your hot, freshly toasted bread on a cool plate, there is still moisture in the middle of the piece of toast that continues to evaporate. The cool plate causes some of that vapor to condense, causing a soggy toast bottom.
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