Got Stale Bread? No Problem!
March 10, 2025 • 0 comments
Don’t toss that stale sourdough just yet! If your loaf has lost its freshness, a quick trick can bring it back to life. Simply run the bread under water, pop it in the oven, and you’ll be amazed at how fresh and soft it becomes—just like new! Plus, keep your bread fresh for longer by storing it in a beeswax bag to lock in moisture and prevent it from drying out.
Directions
- Get Your Bread Wet:
Take your stale sourdough loaf and hold it under cold running water. You want to quickly dampen the outer crust—don’t soak it, just a quick rinse. The goal is to rehydrate the bread's outer layer without making it too soggy. - Preheat the Oven:
While you’re wetting your bread, preheat your oven to 375°F (190°C). A hotter oven will help to crisp up the crust while reintroducing moisture to the interior. - Bake the Bread:
Place your dampened loaf directly on the oven rack (no need for a baking tray). Bake it for about 10-12 minutes. The steam from the water will rehydrate the inside of the bread, while the heat will crisp up the crust and restore that fresh-baked texture. - Let It Cool:
Once it’s done, take the bread out of the oven and let it cool slightly. You should notice a significant difference—your loaf should feel soft on the inside and have a crisp, crunchy crust.
Pro Tip: To keep your bread fresh for longer, wrap it in a beeswax bag. The breathable fabric helps retain moisture, ensuring that your loaf stays fresh for days without turning hard or dry.
