We like to try and be healthy in our family. We are baking our own bread with a nice long fermentation cycle and we love it. We love it so much we tend to make a lot of it for ourselves. So now we've run into a problem. Since the bread is all natural without preservatives it starts to become compost quicker than many store bought breads and we can't healthily eat that much bread that fast. Thankfully we talked with others who shared their experiences and suggested freezing it. So we did. New problem: it's not as hot and wonderfully crispy after thawing it. Solution: reheat it at 450 for 5-10 minutes. It's like magic. Fresh, hot, crispy bread all over again. We've only done it thus far with our sour dough, but I'm sure it could work with any of our breads.
Problem solved:
Freeze the bread.
Thaw it over night in the fridge.
Bake it in a preheated oven at 450 for 5-10 min.
Enjoy wonderful, warm, fresh, crispy bread all over again.
Happy eating!!
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