Nothing can beat a fresh loaf of bread. Though, after a few days of sitting, bread from a bakery tends to go on the dry side. While you do need to consume it within a reasonable time, there’s no need to throw your loaf away when it becomes hard. If you have stale sour dough bread, or any other type of artisan bread that’s not feeling the love anymore, you can still redeem it. Reddit user, yourunconscious, shares one of their favorite tips from chef Michel Roux. Brush your loaf with some water to just cover the crust; then, place your bread in the oven at 200 degrees Celsius (it turns out to be a little under 400 degrees Fahrenheit) between 5-10 minutes. Does it really work? According to yourunconscious,
When you take it out and cut through it, it will be crusty on the surface and soft, moist and warm on the inside pretty much as if freshly baked. I didn't believe it when I heard it but then tried it out and it works amazingly!
We think it's pretty awesome this user put it to the test. Oh, and in case you’re wondering, this method unfortunately won’t work with sliced bread, only the fancy stuff.
Read MorePhoto by: oxfordian.world
