Use Your Loaf

Freeze your Loaf

All large loaves will freeze well. Just make sure you defrost them before reheating. Try to avoid freezing small products as they’ll dry out. Our cakes and slices also freeze well so you can stash them away and pull them out when you’ve got a hungry tribe to feed or want to whip up a hassle free dessert.

Revive Your Loaf

Keeping bread fresh is a losing battle, from the moment it is done baking it begins to lose it's moisture through a process called starch retro gradation. In the original baking process, the starch began to gelatinise above 60C and absorb moisture. Once absorbed, the starches swell and create the spongy fresh solid texture we associate with bread. As the starches recrystallise over time they lose the moisture that was once locked in the baking process. By simply reheating your bread your starches will re-gelatinise and reinstall the soft texture we have come to associate with "fresh"

The Microwave Method

This method is by far the fastest way to soften your stale bread and has the longest lasting results.

Steps:

1. Moisten a section of tea-towel long enough to completely cover your loaf of bread (or the portion that you intend to eat). Do so by soaking your towel in cold water, and then squeeze out as much of the water as you can.
2. Wrap your portion of bread in your damp tea-towel snuggly.
3. Place your covered loaf or slice into your microwave.
4. Microwave for 10 seconds.
5. Remove your bread from the microwave.
6. Remove it's tea-towel covering.
7. Serve!

The Oven Method

The oven method takes longer to soften the bread than the microwave method but works just as well.

Steps:

1. Preheat your oven to 150C (300F).
2. Tear off a piece of foil large enough to cover and wrap your bread loaf/slice in.
3. Wrap your bread in the foil taking care to make sure it is completely covered.
4. Place your foil covered bread into your warm oven for 5-20 minutes. If you are just heating a slice or small roll, you'll want to warm it for less time (closer to 5 minutes) than if you are warming and remoistening a larger or thicker loaf of bread (closer to 20 minutes).
5. Remove your bread from the oven and allow it to cool within the foil. You'll want to let your bread remoisten inside the foil so that as it cools it doesn't release it's remaining moisture as steam.
6. Serve and eat as soon as it's cool enough to touch.

If your bread is really dry, dab a couple drops of water along the length of the bread loaf with your fingers. This will help to reincorporate moisture into your loaf beyond just reheating and softening. If you decide to add water, make sure that you don't over saturate your bread loaf otherwise you'll end up with mushy bread. Start small, you can always add more. 

The Celery Method

The celery method is preferential for remoistening bags of sliced bread; however, it takes a little bit of foresight since you'll be letting it reabsorb moisture overnight.

Steps:

1. Slide a celery stalk inside your bread loaf bag.
2. Seal or close off your bag.
3. Place your bread bag with celery stalk back into the fridge and let it sit for several hours.
4. Remove your celery stalk from the bag. It should be fairly dry and tough by this point having lost most of it's moisture to the bread.

Where to store your Loaf

Your Loaf is best stored in a cool, dark place in a sealed bag or container.