Why Bread Gets Stale And How To Make It Soft Again - Chowhound
Source: Chowhound
Reheating your bread in the oven is the most consistent way to reverse starch retrogradation. First, moisten the outside of the bread all over with water. The drier the loaf or thicker the crust, the more water you'll need. Wrap the damp loaf tightly in aluminum foil, and put it in a cold oven set to 300 degree Fahrenheit for 10 to 15 minutes. Finally, for a crispy crust, unwrap the bread and finish it on the…
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