SOURDOUGH INSTRUCTIONS

For Croissants:

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Wrap in a damp towel and microwave for 5-10 seconds.

 

For Bread:

 

Don't get me wrong, eating sourdough without any fuss is one of my favorite things. With butter, olive oil, on a sandwich, with stew... you get it.

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But there are a few things you can do that can help bring it to another level. 

(I share this information on the back of the Bröd bags as well - sharing is caring!)

 

Essentially - while I use the paper bags to preserve and package the bread for selling, they ultimately trap moisture that softens the crust and can make the loaf feel dense.

To restore that authentic, bakery-fresh texture, I recommend a time-honored European  technique (dating back to Medieval times!!): quickly run the entire crust under water and bake the loaf directly on the oven rack at 300°F for 12–15 minutes. 

For a quicker fix, a light toast or leaving the loaf uncovered for a few hours will help recrisp the exterior as well!

 

To store, keep the loaf cut-side down on a cutting board (covered with a towel), in the bag, or in a breathable bread box; for long-term freshness, slice and freeze.

Please email me at anytime with any questions! brodorganicbakery@gmail.com