Best approach to making a loaf of bread stale
I have a recipe that calls for a loaf of "stale country bread". Instead of waiting for the bread to stale, I'd like to engineer it.
I plan to take the loaf and place it in a paper bag. But for how long? Is this the right approach?
Best Answer
Don't use a paper bag, it actually helps the bread keep somewhat longer.
Your best approach is to put it in the fridge. This is the temperature at which the starch crystalizes at the highest speed.
Update, shamelessly stealing from Tristan: If you cut it up first, you will speed up the process too. The more surface you have exposed to airflow, the better.
You'll still need to give it time, but it's maybe half the time it needs at room temperature.
Pictures about "Best approach to making a loaf of bread stale"
Quick Answer about "Best approach to making a loaf of bread stale"
Giving your bread a quick bake in a 350ºF oven will starve it of its moisture—which is exactly what you're looking for. Cut your loaf into evenly sized cubes or slices (depending on what you're making), and toast them, dry, for 15 to 20 minutes, or until lightly golden brown.What is the fastest way to stale bread?
How to Revive Stale BreadHow do you make bread look day old?
How to Dry Out BreadHow does bread become stale?
As bread starts to cool, however, water leaves the starch and moves into other parts of the mixture, allowing starch molecules to return to their crystallized state. It's this recrystallization \u2013 not drying \u2013 that makes bread go hard, and it happens even in humid conditions.How long does it take for bread to get stale?
Store-bought bread, both multi-grain, whole-grain, and white, lasts about 5 to 7 days in the pantry. While it might still be safe to eat after a week, it's usually stale by this point. When it comes to homemade bread, you can store it in the pantry for about 4 to 5 days.Five Ways To Use Stale Bread
More answers regarding best approach to making a loaf of bread stale
Answer 2
It may not behave exactly the same as actual stale bread, but a reasonable approximation can be made pretty quickly by slicing the bread (to expose the crumb and allow moisture to escape), placing on a wire rack so the bottom also gets airflow and baking at about 140ºC (290ºF) until it starts to dry out and firm up (check it after 10 minutes)
Even with the rack you'll probably want to flip the bread occasionally to keep the sides even. Thankfully this temperature is low enough that the bread shouldn't start to brown or burn so you shouldn't need to worry about accidentally making toast instead (it should also end up with a much more even level of drying, unlike toast where the inside is usually meant to remain soft and moist)
Thinner slices will dry faster, but may be less suitable to later stages of your recipe. If you're going to be turning the bread into breadcrumbs or similar though, you probably want to slice as thinly as practical
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Cats Coming, Mariana Kurnyk, Pixabay, Dziana Hasanbekava