How to Revive Stale Bread

How to Revive Stale Bread | Proof Bread

Рет қаралды 23,698

Жыл бұрын

Discover expert tips and tricks to revive your stale bread in just minutes.
LIKE, COMMENT, SUBSCRIBE, & SHARE
» Check out our website:
proofbread.com/?ref=video
» Shop our merch:
proofbread.com
» Shop WireMonkey lames:
wiremonkey.com/discount/C1Z5Y...
» Shop Valentich aprons:
www.valentichgoods.com/ (use code Proof15 for 15% off your purchase!)
» Subscribe for our latest videos: / @proofbread
» Follow us on social:
/ proofbread
/ proofartisanbread
/ proofbread
Proof Bread
125 W Main Street
Mesa AZ 85201
Proof Bread is a modern throwback to a way of life that values small-scale craftsmanship, local community, and creativity.
We are a team of passionate bakers working in a historic building in downtown Mesa that has been converted into a retail bakery.
Everything we bake is long-fermented with our sourdough starter ‘Harriet’. Each product is artisan, crafted by hand, from the best local ingredients, with no shortcuts.
We bake in line with 13,000 years of human history, avoiding artificial processes and unnecessary ingredients. Honoring tradition and serving better bread for our community.
#sourdough #bakery #arizona

Пікірлер: 53

@Nembula Жыл бұрын

I never have enough bread go stale. Each day has a goal. Day 1 is fresh bread and butter or sandwiches. This what you bought it for. Now day 2 is a the toasted or grilled day. Day 3 is grilled cheese dipped in your soup. Day 4 is French toast. Day 5 croutons 🥰. Day 6 breadcrumbs. You can use the hard outer crust like crackers in your soup. There is no wasted sourdough in my house.

@MichaelRei99 Жыл бұрын

You could do it that way or you could slice it in half put half in the freezer and enjoy fresh bread throughout the whole loaf.

@deadeyesolo Жыл бұрын

I make it once a week and if the 2 loaves aren't gone I freeze them and use them for caramel apple bread pudding

@gabrielhusain8964 Жыл бұрын

Day 7-31 is bread alcohol in my house (boiled down, cooled, adding in some aspergillus, and after a first round of fermentation, some distillers yeast.)

@Nembula Жыл бұрын

@@MichaelRei99 because I love bread dipped in my soup and breadcrumbs on my breaded pork chops. And stuffing, I love stuffing.

@CJMort-cf4yq 3 ай бұрын

How long did you bake it at 375°?

@bunhelsingslegacy3549 Жыл бұрын

I bake two loaves at once and the one we're not going to eat immediately doesn't get uncovered for the last 15 min of baking time, then once it's cool it goes into a plastic bag in the fridge. When the first loaf is gone, the second gets 15 min at 425 to brown up a bit, and it's nearly indistinguishable from the first loaf.

@heidemariefiegl6082 Жыл бұрын

perfect way to make stale bread fresh again! remember: bread is too valuable to waste! We always use bread down to the last bit - leftovers are dried, ground into crumbs and, as stale bread, are added to new bread in the form of a soaking piece.👍👍👍👍

@christinaoliveryoung6019 Жыл бұрын

Ooo what is a soaking piece?

@dom1040 Жыл бұрын

@@christinaoliveryoung6019 you soak ground up old bread in water to make it usable in a new loaf of bread. This is traditionally done in many german bakeries and you could substitute up to 20% of your flour amount with it. It helps with freshness, taste and mold protection

@nancyfielden270 Жыл бұрын

Thank you! Great tip that I will definitely try!

@gregercarter1 Жыл бұрын

Nice! Thanks! Following Proof for some time. I started baking January 2021, when my wife bought starter from a local restaurant, Jackson’s Corner in Bend Oregon, where they bake their own bread. My starter - “Jackson”, of course! We have been to Gilbert’s farmers market, the Mesa bakery and market location, and I enjoy learning a great deal from You! May Shea be a great success!

@bjorksven Жыл бұрын

Heat is the savior of old bread! (Or, you know, make french toast or bread pudding 😁). I've read that staleness is just the starch chrystallizing, which is reversible by heating it up, causing the starch to go to a gelatinous state again. Soudough bread keeps longer because the lower pH level (acidity) slows down the chrystallization process. This is supposedly the (one of the) reason Danish, and to some extent German, rye bread is traditionally very sour - ovens were not widely available and bread was only baked rarely, so to have it be pleasant for longer it was made very sour.

@1DrBar Жыл бұрын

This is very good to know. Thanks.

@billgolcher2537 Жыл бұрын

Man that is so cool I had no Idea I'm going to try this Thanks

@michasosnowski5918 Жыл бұрын

Thanks for the tip! Can you share the amount of time that you put the bread in the oven for?

@cliff185026 3 ай бұрын

Apparently they can’t

@mikewoo5488 Жыл бұрын

Great tip to know

@losmismosdesiempre9047 Жыл бұрын

Tremendo!!! 🙌❤️

@barbarafallin2038 Жыл бұрын

Thanks for sharing

@SN-dv1se Жыл бұрын

Cool.. 375 F.. for How long do I keep it in the oven?

@ilhamMrizki 5 ай бұрын

perhaps 5-7 minutes.

@sheilam4964 Жыл бұрын

👍👍👍👍👍 - I start by microwaving a whole loaf for 30 seconds. If that doesn't 'soften it up', I'll baste it with water and bake it till the crust is nice and crispy.

@shorttimer874 Жыл бұрын

I have a countertop combi oven from Anova that using steam can provide 100 percent humidity, this should work well for me!

@garywilson9640 Жыл бұрын

I've always wondered if you can take a loaf of bread and take some of the soft center to create a clone sourdough starter. In 1948 my grandfather (who had just bought a bakery) took a crock of flour and spring water over to the Pacific Coast where it was heavy with fog. He put it in a grassy meadow and took the top off overnight. He created a masterpiece starter. Still used to this day. The bakery wins top awards for their breads throughout California

@coffeegeek54 Жыл бұрын

That’s good to read! May be ask the name of the bakery ? I grew up in SF Bay Area. Such good memories!

@garywilson9640 Жыл бұрын

When my grandfather owned the Bakery from 1948 to 1958 it was called Alexander Bakery. When his 10 year building lease was up in 1958 he had such a following that the building owner would not renew the lease. Instead he brought in his own crew. This was located in Healdsburg. Now known as Costeaux Bakery. I've always heard a sourdough bacteria remains floating inside a bakery. I might try to capture it. I was too young in 1958 (2 years old) to appreciate it.

@bjorksven Жыл бұрын

You can't - all microorganisms die during the bake. That said, growing yeast, etc, on bread before using in fermentation is an old household trick (also for berry/fruit wines and such, my grandmother used to do it), so it's definitely possible to use the crumb as a "house" for wild yeasts, lactobacillus bacteria, etc.

@pizzapilgrim6525 Жыл бұрын

Awesome story.

@Groet Жыл бұрын

Baking the bread in the oven kills the sourdough culture. You could theoretically start a new sourdough starter with baked bread and water, but starting one with flour is probably much easier.

@andrewkelly3520 Жыл бұрын

How long in the oven?

@paulychannel7914 Жыл бұрын

Personally I just put the loaf under running water, all over.... shake it off & whack into a 200 degree celsius oven for 10-12 minutes (coz you didn't give a rebake time here)

@japanadventurelife Жыл бұрын

After this refresh, the bread become harder than before refreshing when cool down

@michaelr375 9 ай бұрын

what knife is that?

@MadScientistSoap Жыл бұрын

Have you considered a Mcgriddle pancake bread?

@joeorth4530 5 ай бұрын

Didn’t say how long you left it in! Important detail!

@kmcte5 Жыл бұрын

How do you keep the crumb soft and not dried out after slicing?

@bunhelsingslegacy3549 Жыл бұрын

I stand mine up on the cut end on the cutting board, it's good that way for several days.

@ShineKelly Жыл бұрын

Did you say for how long? I am guess not long as it didn't get darker! 5 mins?

@constablekohler Жыл бұрын

How long before it starts to mold? My homemade loaves start to mold at about day 4-5

@shs03001 Жыл бұрын

Sourdough bread usually last at least for a week without mold. Is your bread sourdough? I have been making sourdough for almost a year and usually do not see mold up to two weeks.

@alimck5123 Жыл бұрын

@@shs03001 do you put your sourdough bread in the fridge?

@shs03001 Жыл бұрын

@@alimck5123 I keep my sourdough bread on counter for 4-5 days and then transfer to fridge 4c for upto two weeks. Molds also depends on how long you proof your sourdough as longer proofing produces more acid which inhibits mold growth. I hope it helps.

@alimck5123 Жыл бұрын

@@shs03001 yes it does thanks

@joshhumanhaven Жыл бұрын

Kvass?

@billyburi-baps Жыл бұрын

Our stale bread or unsold bread went back in to next days dough. Not much waste in our bakery....

@helenjohnson7583 Жыл бұрын

Please tell me how that works! Do you make it into fine breadcrumbs and incorporate that into the mix? (I have a good sourdough loaf that has been completely dehydrated in it’s paper bag for MONTHS and am not sure if I have the power tools to break it down to use for breadcrumbs in a recipe. Would pieces of that break a VitaMix?)

@sharonkeef Жыл бұрын

Could u not grate it on that note I grind coffee beans with my niaja