Basic Bread Re-Warming Question
I consider myself a half-decent cook, but I have one question that I've always been wondering about.
When warming up bread (such an a french loaf or a vienna stick), would it be better to set the oven at a high temp for a shorter time (say, 350 for 10 mins), or a lower temp for a longer time (ie 200 for 15-20 minutes).
We prefer our bread to have a crisp but not hard crust, but still a soft, steamy, spongy center.
If my baguette is a bit stale, I sprinkle a tiny bit of water on it and wrap it in foil and warm at 325 for 5 - 7 minutes. Comes back very nicely, with a crisp crust and soft interior.
I haven't liked the results when I reheat without wrapping. Too crunchy for me.
For warming a still-fresh loaf, a moderate oven is best. For a stale loaf, it depends on the kind of bread, but a baguette would best be refreshed by misting it with water, loosely wrapping in foil, and reheating in a preheated 500F oven for 5 mins.