How to Revive Stale Bread
A loaf that feels like a brick isn't trash; it is simply dehydrated. By introducing moisture and heat, you force the starches to release the water they trapped during staling, making the bread pliable and warm again.
Mind the crust condition
This method works best on crusty, lean breads like sourdough or baguettes. If the bread is moldy or has been sitting for more than a few days, turn it into breadcrumbs or croutons instead.
- baking sheet
- oven
What goes in.
- 1 loafstale crusty bread
- as neededcold tap water
Steam inside, crisp outside
The goal is to saturate only the outer crust with water. If you get the interior crumb wet, the bread will turn gummy and doughy in the oven.
The method.
Preheat your oven
Set your oven to 350°F (175°C). Ensure the rack is in the center position.
Dampen the crust
Hold the loaf under a cold water tap for about 5 to 10 seconds, rotating it so the entire exterior is wet. Do not let water soak into the cut ends.
Bake the loaf
Place the loaf directly on the center oven rack. Bake for 6 to 10 minutes depending on the size of the loaf.
Check for readiness
The bread is ready when the crust is hard and golden again, and the center gives slightly when you press it with your thumb.
When it doesn't go to plan.
Eat the bread immediately once it leaves the oven, as it will harden faster than it did the first time.
If you only have a few slices, sprinkle them with a few drops of water and toast them in a skillet with a lid on low heat.
For extremely hard loaves, wrap them in a damp paper towel before putting them in the oven to create a more intense steam environment.
The ones that keep coming up.
Can I do this with sandwich bread?
Soft, pre-sliced sandwich bread generally does not revive well with heat. It is better used for French toast or bread pudding.
Will this work in the microwave?
The microwave will make the bread soft for about thirty seconds, but it will turn rock-hard the moment it begins to cool. Use the oven for a lasting result.
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