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by Esti Waldman | August 22, 2022 | 4 comment(s)

How to Crisp Up That Baguette or Sourdough Bread

Nothing beats a fresh loaf. But when you have one left over, you can easily make it *almost* fresh again.

Do you sometimes have leftover loaves that don’t seem quite as exciting the next day? Or do you like to shop/bake ahead of time and by the time you want to serve the bread, it’s not quite crispy anymore?

The solution is simple.  Heat your oven to 350⁰F.


Run the water in your sink and quickly pass the loaf under the water. The goal is to get the crust wet – not to saturate the loaf. (You could just scoop some water over with your hand if you prefer.)

Put the crust in the oven directly on the rack for 5-10 minutes depending on the size and it’s magically transformed into a “fresh” loaf! Soft on the inside, with a satisfying crackle on the outside. Enjoy!

*NOTE: Please discuss with your LOR if your oven racks would need to be toiveled before placing food directly on them.

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Filed Under: Tips & Tricks Tagged With: breads, food tips, freezer friendly, oven, pareve

Esti Waldman

Esti is the camera behind the beautiful editorial pages of popular magazines and today’s most successful commercial ad campaigns for food and fashion brands. She’s also a popular family photographer and is a super creative mom with a knack for pulling together adorable outfits and amazing parties. Follow her on Instagram @estiphotography

Reader Interactions

Comments

  1. Miriam says

    August 22, 2022 at 8:05 pm

    I have heard that one is not supposed to put food directly on the racks… ask your LOR

    Reply
    • Esti Waldman says

      August 22, 2022 at 8:09 pm

      I believe you’re referring to the need for the racks to be toiveled (dipped) before cooking on them directly. So, yes, one should discuss that with a LOR if theirs have not been.

      Reply
      • tf says

        August 22, 2022 at 11:34 pm

        I think the reason for not putting food straight on the rack is that you’re not supposed to make bread fleishig or milchig.

        Reply
  2. rachel says

    August 23, 2022 at 11:54 am

    Any tips for keeping sourdough fresh for shabbat lunch?

    Reply

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