There's nothing quite as tantalizing as a loaf of bread fresh from the oven. But nothing stays fresh forever. Over the course of a few days, that fresh loaf of bread gradually becomes dry and hard. And we have a word for that: stale. But is there anything you can do to soften stale bread?
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Why Does Bread Go Stale?
Bread contains starch, and that starch is made up of two kinds of molecules: amylose and amylopectin. In their natural state, these starch molecules have a crystalline structure. When heated using dry heat, like when you toast a slice of bread, these starches undergo dextrification—the starches turn brown and turn to sugar.
Caramelization is something different, but related, and happens simultaneously, having to do with the oxidation of sugars. It also results in the browning of bread. But with caramelization, it's a chemical reaction happening to sugars, whereas, with dextrification, it's the starch that is being acted upon.
The Science of Starches
In any case, there is another characteristic of starches, which is that when they're heated using moist heat, they absorb water, causing the starch granules to swell. And, once you take the loaf out of the oven, the starches start to cool, and they gelatinize or thicken. This is what gives fresh bread its springy, spongy texture.
But over time, the starches undergo what is called retrogradation, meaning the starch granules give back some of their water, as it works its way to the surface of the loaf and evaporates. As this happens, the starches partially revert to their crystalline structure, which causes the bread to become hard and brittle. But fortunately, this process can be reversed—at least temporarily.
That's because there is still some water left in the bread. The trick is to heat the bread up so that water can be reabsorbed into the starch granules once again so it can revert to its springy, fresh-bread state.
Now, if you have sliced bread you want to do this too. You can simply pop it into the toaster for a few seconds.
But what if you have a whole loaf, and it's really hard? Like a baguette or batard?
How to Soften Stale Bread
To soften a stale loaf of bread, you need to heat it so that the starches will reabsorb the water.The thing to know is that this reabsorption starts to happen at about 131 F and continues up to around 185 F.
The point is, you need a relatively low temperature to do it properly. If you try to microwave your bread, you'll likely get it too hot, the starch granules will burst, and the water will cook away in the form of steam, leaving your bread soft for about 30 seconds before quickly becoming even more brittle than before.
The key is to warm it up slowly. Here's how:
- Preheat your oven to 300 F.
- Wrap your bread tightly in foil to keep as much water in as possible. If your bread is especially hard, brush the outside with water before wrapping it.
- Then, heat it on the center rack of your oven for about 30 minutes for a whole loaf; or 15 to 20 minutes for a partial loaf, or if you have a long, skinny loaf like a baguette.
- Now, unwrap the bread and return it to the oven for another 5 minutes if you want a crispy crust, otherwise, go ahead and slice it up. You'll have warm, fresh, soft bread—at least until it cools and undergoes retrogradation once again in an hour or two.
But there's no real reason you can't repeat this process. The more times you do it, the less water there will be in the bread, and the less effective it will be.
But it's worth a try. The worst that will happen is that it won't work. In which case, you can always make your stale bread into croutons: Dice it with a serrated knife, toss the cubes in a bit of olive oil, and bake them on a sheet pan for a few minutes until they're slightly toasted. Or, simply grind the stale bread up in the food processor to make breadcrumbs.
FAQs
In the oven: Preheat oven to 200° or Warm setting. Wrap the bread in a damp (not soaking) towel, place on a baking sheet, and pop it in the oven for 5-10 minutes. In the microwave: Wrap the bread in a damp (not soaking) towel, place it on a microwave-safe dish, and microwave on high for 10 seconds.
How do you soften stale bread quickly? ›
In the oven: Preheat oven to 200° or Warm setting. Wrap the bread in a damp (not soaking) towel, place on a baking sheet, and pop it in the oven for 5-10 minutes. In the microwave: Wrap the bread in a damp (not soaking) towel, place it on a microwave-safe dish, and microwave on high for 10 seconds.
How to make bread soft again without an oven? ›
Step 2: Microwave Method
- Moisten a section of paper towel long enough to completely cover your loaf of bread (or the portion that you intend to eat). ...
- Wrap your portion of bread in your damp paper towel snuggly.
- Place your covered loaf or slice into your microwave.
- Microwave for 10 seconds.
How to refresh stale or frozen bread
- Take the loaf and run it under the tap to wet the exterior crust. ...
- Put the newly wetted loaf on the middle rack of an oven heated to 350 degrees for 10-15 minutes depending on thickness of the loaf. ...
- Remove from oven and let cool for 5 minutes on a wire rack.
To stale lots of bread slices, position oven racks close together, then place a baking sheet in between them and stand up the slices of bread between the rungs. Warm the oven to 300 degrees and keep a close eye on the slices until they dry and slightly toast. Then the bread is ready to be cut into cubes or used as is.
What ingredient makes our bread soft and keeps it from drying out too fast? ›
Hydrocolloids can retain moisture in the bread. This is important because moisture plays a crucial role in the freshness and softness of bread. By holding onto water, hydrocolloids help prevent the bread from drying out too quickly, thus maintaining its moistness for longer.
Can hard bread be made soft again? ›
If you want to make stale bread soft again, wrap the bread in foil. If the crust of the bread is very hard, sprinkle a little water on the outside before you close the foil. Place the bread in a 300°F oven for 5-15 minutes or until the bread feels soft. If you added water, heat the bread until it no longer feels soggy.
What is the trick to soft bread? ›
One of the easiest ways our bakers follow to make bread soft and fluffy is by using 1-2 tablespoons of lubricant/fats such as vegetable oil to wet the ingredients. This will prevent the formation of excess gluten, as excess gluten makes bread chewy.
Does microwaving stale bread make it soft? ›
All you need to do is place your bread inside a damp paper towel, and microwave it on a plate for 10 seconds. The water will revive the starch molecules in the bread's flour, the reaction between the two will occur again, and you'll have your soft bread back.
What can I add to bread to make it softer? ›
Instant milk powder makes bread dough super soft and fluffy and also helps to give it a good rise. It also contributes to the dough staying nice and soft after baking for a little longer than a recipe that does not use milk powder. I use full fat milk powder but if you can only find non-fat or skim that works too. Egg.
To soften a stale loaf of bread, you need to heat it so that the starches will reabsorb the water. The thing to know is that this reabsorption starts to happen at about 131 F and continues up to around 185 F. The point is, you need a relatively low temperature to do it properly.
How do you revive stale frozen bread? ›
This is the approach The Spruce Eats recommends for bringing back stale bread — dampen under the faucet, wrap the whole loaf in foil, and reheat for 15 minutes in a 300°F oven. After that 15 minutes, the directions say to unwrap the loaf from the foil and continue baking for another 5 minutes.
Does wetting stale bread work? ›
Don't toss that loaf of hardened bread. You can revive stale bread with a little water and a warm oven.
How to dry out bread overnight? ›
If you don't want to take up space in the oven, you can always leave the bread out on the counter to dry. A day or two before you assemble your stuffing, cut the bread into cubes. Then, lay the cubes onto sheet pans and let them dry out at room temperature for 24 to 48 hours.
Why is my bread not soft enough? ›
Brush With Butter
Butter contains fats that retain gases during baking, ensuring the dough rises properly in the oven and softening the crust. If you forget to brush the dough before you bake, you can still apply it as soon as you take it out. The butter will minimize the amount of crisping a loaf will do as it cools.
What additive makes bread soft? ›
Reddi-Sponge is a reducing agent made with dairy whey and L-cysteine and I bet that 6% level really gave you a soft and extensible dough. The best suited product for your application is an additive co*cktail made with SSL (sodium stearoyl lactalate) and distilled mono-diglyceride.
What makes bread soft and tender? ›
Usually it's gluten (a product of the protein in flour) that determines bread's texture. Bread where gluten plays a prominent role will be chewier. When the gluten level is lower, or when gluten is tamed by the addition of “softeners” like milk, butter, eggs, or oil, the bread will be more tender.
How do you make bread soft and spongy? ›
Final answer: Baking soda is used to make bread soft and spongy. Q. Baking soda is used in small amount in making bread and cake. It helps to make these soft and spongy.
How do you keep bread soft and moist? ›
Paper bags are more breathable than plastic, which is great for brioche rolls, soft buns, and other breads with added fat. But too much air will make the bread go stale quickly. Consider keeping these bags airtight as best you can. Then there's the bread box: it balances moisture and air circulation.
