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?
Bread – Best approach to making a loaf of bread stale
bread
Related Topic
- Bread going stale in enamel breadbasket
- Bread – crusty loaf bread
- Bread – How to improve the shape/appearance of this bread
- Bread – Why would you flour your bread loaf pans
- Bread – Undercooked French Bread in Bread machine
- Baking – save an undercooked loaf of pumpernickel
- Baking – Unscored loaf is sealing up
- Bread – Kneading bread dough
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.