Mine always seem to go stale within a day.

  • RoquetteQueen@sh.itjust.works
    3·
    1 year ago

    Depends on the kind. Soft bread freezes really well, so when I make burger buns or sandwich loaves I always make extra and freeze them as soon as they cool. I thaw at room temperature the day I want to use them. Crusty bread can be revived by sticking it under a running faucet and then putting the wet loaf into the oven for a few minutes. I usually do it at 350°F but I don’t know how long. I just check frequently.

      • RoquetteQueen@sh.itjust.works
        2·
        1 year ago

        He could try warming them up in the morning before leaving and putting them in a paper bag instead of plastic. Fresh baked bread keeps the crusty texture well in something breathable (like paper bags) but I’m not sure how the reheated ones would hold up.

  • Calcipher
    1·
    1 year ago

    Shortly after baking, when they have cooled down most, but not all, of the way, stick them in a plastic bag. There are even some white loaves that require this step to get really good texture. An example from Food Geek.