Taking the baguette that is most likely to dry out and harden as an example, we have sorted out the method of rejuvenating the bread, and it is not a problem to return to the fresh taste when it comes out of the oven!
Bread Profile
Baguette is a bread craft inherited from Vienna in the mid-19th century, baked in a special thick-bottomed oven (deck), and when baked, water vapor is injected to make the crust of the bread begin to expand before it is fully heated, forming an airy bread, because no cream is added, as long as it is left the next day, it will dry and harden.
Bread 5 tricks rejuvenation
Rinse and bake
Spray water on the surface of the baguette (you can also flush it directly to get wet), wrap it tightly in aluminum foil, and bake it in the oven (no preheating required) for 12~15 minutes, during which the temperature will slowly rise to 300°C to make the dry and hard texture soft. If you feel too soft after baking, you can disassemble the tin foil and put it back in the oven for 5 minutes to bake for more chewy.
Creamy pan-fried
Coat the crispy side with hot water first. Put 1 large piece of cream in a frying pan, heat the pan on low heat, put the bread side down, fry until golden brown and colored, turn over and continue to fry for 30 seconds, you can get back the soft texture.
Cross-cutting: suitable for sandwiches, such as Vietnamese baguettes, after frying bread until fragrant, sandwich with pickled radish shreds, pork to taste.
Sliced: Convenient and versatile, it can be served with salsa, pâté, caviar, foie gras, or dipped in a soup or cheese pot.
Freeze and reheat
Baguettes are bought at home, cut into easy-to-eat sizes, put in a plastic bag, and frozen. When you want to eat, spray a little water on the surface of the bread and bake it in a preheated 200°C oven for 5-7 minutes, which will bring the bread back to its crispy taste on the outside and soft on the inside.
Puff pastry
Many classic salads and soups are served with deep-fried crispy bread cubes to add aroma and texture. Baguettes become dry and hard after a long time, and are most suitable for making croutons, and many of them can be stored in a crisper or sealed jar at one time, so it is very convenient to take them at any time.
French toast
Although white toast is used to make French toast nowadays, the authentic method is actually made with baguettes and bridge bread that are placed on the dry side, which is better at absorbing the egg mixture, and the flavor will be stronger if soaked overnight.