Bread goes stale because it loses moisture and the starch molecules recrystallize. The secret to revival? Rehydration and heat.
The Water Shower Method
- Run the loaf under a cold tap quickly. Yes, get the crust wet!
- Place the damp loaf in a 300°F (150°C) oven.
- Bake for 6-10 minutes depending on size.
- The water turns to steam, softening the interior while the heat recrisps the crust.