breadequipment
I’d like to make bread balls out of already baked soft and moist bread. The tool that I have in mind is akin to an ice cream scoop, but sharpened and thinner (since bread is much softer than frozen cream).
Is there a specialized tool for just that or a technique that would allow to form bread balls avoiding compression (and thus thickening)?
While it is never possible to restore bread to its fresh baked glory, toasting can help.
The main staling mechanism in bread is the re-crystalization of the formerly gelatinized starches, making the bread seem hard and dry.
Toasting heats the bread up, and helps the starches re-gelatinize, and so can help mitigate the staleness, although it is not a complete cure.
The only "loaf pan with a lid" I'm familiar with is the "Pullman" pan. I have seen suggestions to use a board wrapped in foil or foil under a casserole dish set on top of a regular loaf pan if trying to emulate that form without the right pan. Foil alone would probably not hold. I don't own one and have never emulated it. I suppose if someone was using a bread pan to store grease in for use as shortening, a Pullman pan would help to keep things out of it. But as with @miken32 I can't find any reference to a pan by that name.
Best Answer
I can't imagine anything would be sharp enough - you have to saw it with a sharp serrated knife to just slice it.
Only think I could think would be maybe to try it frozen with a melon-baller or similar, but it would have to be really soft beforehand - sawing at frozen bread is even harder than at room temperature - but it might prevent compression.