Refresh your sourdough loaf
Make your loaf taste oven-fresh again in just a few steps.
Oven + Steam (Best)
375°F, mist the loaf lightly, bake 8–15 minutes. Whole loaf: 10–15 minutes. Slices: 5–8 minutes.
Very Stale
Wrap in foil with 1–2 teaspoons of water. 350°F for 15–20 minutes, then unwrap and crisp 3–5 minutes.
Frozen
Thaw, then refresh with oven + steam. Or straight from frozen: 350°F wrapped in foil for 20–25 minutes, unwrap and crisp 5–7 minutes.
Slices (Quick)
Mist lightly and toast 1–2 minutes per side in a skillet or toaster.
Microwave (Last Resort)
Wrap a slice in a damp paper towel, 10–20 seconds. Soft crumb, not crispy.
Warming Focaccia
350°F for 5–8 minutes on a sheet pan. Drizzle with a little olive oil first for a crisp bottom and soft center.
Storing Your Bread
Keep cut-side down on the counter in paper or a bread box for 2–3 days. For longer, slice and freeze in a sealed bag, then refresh as above. Avoid the refrigerator — it stales bread faster.