How to Bring Stale Bread Back to Life, According to a Baker

We’ve all been there. You buy a loaf of bread, plans change and you don't use it, then a few days later, it has dried out and stale. You might be surprised to learn that stale bread isn't always a bad thing. Many recipes are better when made with stale bread, such as ribollita, pappa al Pomodoro, and the ever-popular French toast and bread pudding. But for everyday avocado toast and sandwiches you need fresh bread. We spoke with a chef and baking instructor, who shared her foolproof methods for salvaging a stale loaf.

Why Bread Goes Stale

“Starch retrogradation is a chemical change that takes place in cooked starches when they are cooled or stored for extended periods. The starch begins to change its shape by absorbing the water in the bread, which allows it to crystalize,” explains Keiry Palma, chef-instructor of pastry and baking arts at the Institute of Culinary Education. This crystalized starch molecule is what makes bread go stale and, eventually, spoil.

How to Revive Stale Bread

Whether you simply forgot to slice and freeze your bread or forgot you bought it in the first place, don’t worry; that dried-out loaf is not beyond help. Palma shared the two most effective ways to rescue a loaf that has seen better days—and all you need is water and an oven or a microwave. Both methods are proven to work, but each is best for a specific use; the oven works well with whole loaves, while the microwave can freshen individual slices. 

Adding water: Water is the antidote to bread that has dried out. Palma says it provides moisture that the starch molecules can reabsorb, which is why it’s a necessary part of the revival process. Heating the bread turns the moisture into steam, which further softens the crystallized molecules and makes the bread more palatable. Whether using an oven or microwave, the combination of heat and added water helps redistribute moisture evenly. Microwaves achieve this quickly through rapid steam generation, while ovens take a slower approach.

The Oven Method

The oven method is best for whole loaves. Individual slices are much more likely to dry out further using this technique. It takes about 15 minutes to revive stale bread in an oven. The result is a loaf that is soft on the inside and crisp on the outside. 

1. Preheat the oven to 325 degrees Fahrenheit. 
2. Run the loaf of bread under running water for a few seconds. 
3. Wrap the bread tightly in foil. (Make sure that there are no gaps in the foil, says Palma, because any exposure can cause the bread to crisp up too quickly instead of soften.) 
4. Place the loaf in the oven and bake for about 10 minutes. The time may differ depending on the size of the bread and how dense it is. For instance, a loaf of rye bread will take longer than a light and pillowy brioche. 

How to check if a loaf is refreshed: Use a pair of clean oven mitts or a clean, dry towel to gently squeeze the loaf between your hands. If the bread is still firm in the center, bake it for a few more minutes. If the bread feels nice and soft to the touch, it’s ready to eat. 

The bread's crust may still be damp. If this is the case, place the loaf directly on the oven rack and bake for another 1 to 2 minutes, just until the exterior is shiny and crisp. Palma recommends keeping a close eye on this step, as it is easy to overbake at this point.

The Microwave Method

Need a quick fix? The microwave method is for you. Palma notes this method is best for smaller loaves, leftover hunks, and single slices of bread. 

1. Run a few layers of paper towels under water. Squeeze out some of the moisture but make sure the towels are still quite damp. 
2. Wrap the bread in the paper towels, covering it completely. 
3. Microwave on high power for 10 to 30 seconds. 

The overall timing will depend on the size or thickness of the bread. Palma says that 30 seconds is the maximum—any longer and the bread will dry out and become stiff again it once it cools.