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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
17 Replies to “How to Revive “Stale” Bread | Proof Bread”
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.
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)
After this refresh, the bread become harder than before refreshing when cool down
That's what we do with our frozen bread after it's thawed.
Have you considered a Mcgriddle pancake bread?
Our stale bread or unsold bread went back in to next days dough. Not much waste in our bakery….
I just drench mine in the faucet before sticking it back up in the oven, though. ????
Your passion for what you do really shines through in your videos, keep it up! ????
Great tip to know
How long before it starts to mold? My homemade loaves start to mold at about day 4-5
Thanks for sharing
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
How do you keep the crumb soft and not dried out after slicing?
???????????????????? – 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.
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.
cool tips, but not so good for your Business.????????????
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