The trick to reviving stale bread – and it involves putting it under running water

Revealed: How you can revive stale bread in MINUTES by using tap water and an oven

  • No one enjoys slathering their loaf of bread with butter only to find it’s stale
  • But there is a very simple solution to the problem, which involves running water
  • You simply need to place the loaf of bread under the tap and preheat the over
  • Place it inside at 150C and leave it on a rack for 10-12 minutes to rehydrate 

There are few things more disappointing than biting into a slice of buttered crusty bread to find the loaf has gone stale overnight.

But there is a simple way to revive it so long as you have a running tap and an oven at home.

Stale bread occurs when the loaf, specifically the starch in the flour, has lost its moisture.

So according to Stuff, you simply preheat the oven to 150C and run the loaf under the tap for a moment, making it slightly damp. 

There is nothing more disappointing than biting into a slice of bread slathered in butter to find the loaf has gone stale overnight

How do you revitalise stale bread?

You simply reheat the oven to 150C and run the loaf under the tap for a moment, making it slightly damp.

Then place the bread on a rack for 10 to 12 minutes.

When the inside of the loaf reaches 60 degrees the crust will return to a crispy state, making it the perfect consistency to eat.

Then place the bread on a rack for 10 to 12 minutes.

When the inside of the loaf reaches 60 degrees the crust will return to a crispy state, making it the perfect consistency to eat. 

In order to understand how the process works it’s important to know just how our bread is made in the first place – and how it loses that moisture. 

To start with, the flour itself is made up of 70 per cent starch and 10 per cent protein. 

According to Stuff , you simply reheat the oven to 150C and run the loaf under the tap for a moment, making it slightly damp

According to Stuff , you simply reheat the oven to 150C and run the loaf under the tap for a moment, making it slightly damp

That flour is mixed with water before the dough is put into the oven to bake, the water helping to separate the proteins into gluten.

As the dough is baked the water leeches from the gluten and into the starchy layer of the flour.

But after the fully formed bread is removed from the oven the swollen starch granules begin to lose all of the water they absorbed.

When the inside of the loaf reaches 60 degrees the crust will return to a crispy state, making it the perfect consistency to eat

When the inside of the loaf reaches 60 degrees the crust will return to a crispy state, making it the perfect consistency to eat

This process of water loss is what ultimately leaves your bread stiff and difficult to eat. 

In order to keep your bread fresher for longer it’s important not to put it in the fridge, because this only speeds up the staling process.

Wrapping the bread in aluminium foil will also lock in hydration. 

Read more at DailyMail.co.uk