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How to turn fresh bread into day-old bread

t
TheMasticator Jul 20, 2013 01:31 PM

I'm making gazpacho and I need to have it done within the next couple of hours. All I have is a fresh baguette, as the store was out of the required day-old bread (and I clearly didn't prepare in advance). Any tips for making it seem a day old? What if I tear it into chunks and then put it in the oven for ten minutes or something?

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  1. Karl S RE: TheMasticator Jul 20, 2013 01:56 PM

    Tear it into chunks and put it in a 275F oven for 15 minutes. It will be about 1/3 of the way to being dried.

    1. greygarious RE: TheMasticator Jul 20, 2013 02:35 PM

      Cooks Illustrated/ATK discussed this. They cubed bread and put it in a low oven, maybe 225-250, for probably a half hour or longer. Wish I remembered the specifics. For sure, it didn't brown.

      This is NOT the same as day-old, however. Bread staling naturally goes through a process called retrogradation, in which the starches crystallize, entrapping the moisture and making the bread only SEEM dry. That's why putting stale bread in an oven refreshes it - the heat counters the crystallization and releases the moisture. Oven-drying bread DOES remove the moisture permanently.

      2 Replies
      1. re: greygarious
        Karl S RE: greygarious Jul 20, 2013 05:39 PM

        And this is why, when you want the bread to soak up moisture, it's better to oven-dry it rather than letting it stale....

        1. re: greygarious
          e
          ePressureCooker RE: greygarious Jul 21, 2013 07:58 PM

          I saw that as well, and was about to post about it, but I'll just second that thought. ;D

        2. t
          TheMasticator RE: TheMasticator Jul 20, 2013 02:53 PM

          Great, thanks so much for the (very scientific!) responses. I took your advice and it seemed to work, as gazpacho is now chilling in the fridge.

          1. paulj RE: TheMasticator Jul 21, 2013 01:53 PM

            If the bread is blended with the other ingredients, I doubt if being stale or dry makes that much of a difference.

            Sometimes when make gazpacho, or remesco, I'll use a plain cracker (pilot bread) instead of bread. Any cooked starch like that will provide the necessary thickening.

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