The Secret to Day Old Bread
The bread I baked last night was delicious last night, but by sandwich time at lunch today the crust had gone soft. Very disappointing.
To remedy that problem at dinner tonight I put the boule into the oven at about 300° for between five and ten minutes. The crust became wonderfully crispy – I’d say even better than when it was fresh last night. Additionally, the bread was nice and warm. Perfect!