Reheating Stale Bread

Kate Itrich-Williams
Kate Itrich-Williams
April 20, 2022
Steam and a moderate oven temperature work wonders on stale loaves or half loaves of bread. What was once chewy and tough becomes warm and soft, with a crusty exterior, after some time in the Anova Precision Oven. Using the probe to judge doneness means you don't need to guess when the bread is hot in the center. Note: This method works best with breads that have a relatively tight crumb, such as sandwich loaves, sourdough boules, rye bread, and rustic grocery store loaves. Breads with many large holes in the crumb, such as baguettes and ciabatta, do not work as well because it is challenging to insert the probe correctly. If you'd like to reheat such a bread, you will need to judge doneness based on time. Ten minutes is usually a good place to start.
Serves
4
Prep Time
00:01
Cook Time
00:10
Reheating Stale Bread
0
618
Ingredients
1 loaf
stale bread (see note)
Steps

1. Preheat the Oven

Rack
Sous Vide Mode: Off
Steam: 50%
Temp: 300°F
Heat: Rear

2. Heat the Bread

Rack
Place the probe in the center of the loaf of bread. Transfer directly to the oven rack, attach the probe, and cook until the probe reaches its target temperature. Depending on the size and density of the bread, this step could take as few as 10 or as many as 40 minutes.
Sous Vide Mode: Off
Steam: 50%
Temp: 300°F
Heat: Rear
140°F Probe Target

3. Serve

Serve immediately.
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