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How to Revive “Stale” Bread | Proof Bread


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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

Here's today's loaf of bread you can Kind of see texture Wise It's still got The like eggshell crisp to it it's Really really nice to eat this is a Three day old bread it started to harden A little still actually quite acceptable I could still slice it up toast it up And have a good experience by two days From now this crust just left out in the Open air will harden some more and Thicken some more and now it will start To get a little bit tough to slice it up My loaf is not lost most people would Say oh well now I just have a brick but The inside is quite soft and it will Remain soft for over a week So what can I do to get the outside of The loaf to soften after the point at Which it's already stalled or hardened And dried out notice that during the Drying process it loses its height too So the the fresh Loaf from today is Taller than the loaf that uh is now Three days old There's an age-old trick Take a little water And you can liberally apply it You can do so on the whole loaf bottom Is somewhat optional I guess it depends on how stale your Your loaf is but I'm just going to go Ahead and brush the whole thing you can See that I use so much water that I even Dripped some I'm going to stick it back

In the oven you do not need the giant uh Deck oven that we have here So 375 Fahrenheit or above I'm just Leaving it at the normal baking Temperature for the bread that we make Comparing it to day one You get a lot of that texture back that Kind of eggshell crisp And you can slice through it easily The interior is nice and soft still so This is now a three day old bread but at Day five day six the same effect is Pronounced meaning the top has hardened A little bit more and you can refresh in The oven and get back to that eggshell Softness on the top [Music]

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