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.)
*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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I have heard that one is not supposed to put food directly on the racks… ask your LOR
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.
I think the reason for not putting food straight on the rack is that you’re not supposed to make bread fleishig or milchig.
Any tips for keeping sourdough fresh for shabbat lunch?