Dried-out, hard sourdough bread? This top tip will make it crispy again
Sourdough bread is, of course, at its best when it has just been baked. Fresh from the bakery or homemade with your own sourdough starter, that is. Does the bread not get finished within 3 or 4 days? Then it dries out and becomes rock-hard. But don’t worry. You really don’t have to throw it away immediately. We found a way to restore dried-out, hard sourdough bread to its former state. That means: crispy on the outside and soft on the inside.
For me, absolutely nothing beats a piece of crunchy sourdough bread. Grill it briefly, put tomato on top, add a drop of olive oil and some salt, and I am a very happy person. Fortunately, it doesn’t happen very often that I have old sourdough bread at home. Simply because I can’t keep my hands off it. I am glad that now, thanks to The Sourdough Queen, I at least know what to do if it does happen to me.
Wet in the oven
You may already know this trick. If you want to make old bread crispy again, you first have to get it (properly!) wet. So not just a few drops—really wet. After that, the oven can do the work. But then the question is: how does the oven do its job? What oven temperature should you use, and how long should the bread go in the oven? For sourdough bread, the golden recipe is: place the bread on a baking sheet lined with parchment paper and put it in a convection oven at 190 degrees for 15 minutes. After that, it will be as good as new. It will once again have that delicious, crispy crust and airy interior we love so much. As if it came straight from the bakery.
Crazy about sourdough bread and finally want to find out whether you can bake it yourself? Go for it, but do read this warning from FavorFlav’s Sabina first. She has baked one before and, well, it was quite an adventure.
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