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There’s nothing like freshly baked bread, crisp and golden brown. But after a few hours, it becomes hard and dry… Should you throw it away? Absolutely not! Artisan bakers have a well-known secret for reviving stale bread and restoring its crunch. Find out how to save your stale bread and avoid waste!
Why does bread harden?
Bread staling is a natural phenomenon caused by several factors:
- Moisture loss: The water in the crumb gradually evaporates, making the bread dry.
- Starch crystallization: After baking, the starch in the bread changes structure, making it hard. This process is even faster if you store your bread in the refrigerator.
- Exposure to air: Ambient air accelerates drying, especially if the bread is poorly stored.
Fortunately, with a simple method, you can reverse this process and get your bread back to almost new!
The bakers’ tip: baking
Materials needed:
- Stale bread (baguette, loaf, country bread, etc.)
- A water spray or a simple stream of cold water
- Aluminum foil
- An oven preheated to 180°C
Steps to follow:
- Moisten the bread
- Lightly spray water over the entire surface of the bread.
- No spray bottle? Quickly run the bread under cold running water.
- Wrap the bread in aluminum foil
This creates a steam effect which will rehydrate the crumb.
- Bake for 10 to 15 minutes
The heat will allow the bread to regain its softness.
- Remove the foil and continue cooking for 5 minutes.
This helps to recreate a golden, crispy crust.
- Let stand for a few minutes before enjoying.
The result: bread almost as fresh as the day you bought it!
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