Bread is best fresh out of the oven. Same goes for pastries and bagels. But the long fermentation that gives our bread its flavour also helps it keep, well beyond day one. With a little warmth and a few minutes at home, you can easily bring that freshness back.
Sourdough loaves and country wheels are easy to refresh at home. Simply lightly spray the bread with water, wrap it in foil, and place it in a 160°C oven for 10 minutes. The gentle steam restores the crust and crumb, and brings back the freshly baked feel. If you don't have a spray bottle, wet your hands and rub a little water over the crust before wrapping it in foil.
To bring back the crisp, flaky layers in a croissant or pastry, place them on a baking tray and warm in a 160°C oven for 10 minutes. Let them cool slightly before eating. This restores the outer layers and warms the centre, bringing back their crispy texture.
Bagels are simple too. If you're eating them the next day, slice in half and toast straight from fresh. If you'd rather keep them longer, they freeze very well. Freeze them on the day, then toast from frozen or after thawing at room temperature.
To keep a loaf going for a few days, store it at room temperature in a bread bag, paper or plastic. Our Baker Bleu Bio bag works well too. Just let the bread cool completely before sealing it in.
Bread baked over time lasts. With a little care at home, a single loaf can last for days.
We're celebrating a decade worth of Baker Bleu by giving one lucky winner a year's worth of free bread, alongside some fun products and activations across the next month.
