SOURDOUGH INSTRUCTIONS

Reheating Your Bröd

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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!

 

For GF Cheesy Dinner Bröd: air fry at 350 for 3-5 minutes, or bake on a sheet in a standard oven at 350 for 5-8 minutes. If they seem a little dry before going in, flick a few tiny drops of water onto their surface to create a bit of steam. In the microwave, wrap in a damp paper towel and warm for 10-15 seconds. 

 

Storing Your Bröd
 

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.

Best eaten within 4 days, can last on the counter for 7-8 days. Toss at sign of mold. 

For breads with cheese inclusions, best eaten within 4 days. Do not leave on the counter for long periods of time, slice and freeze for long-term freshness. 

For GF Cheesy Dinner Bröd: eat same day as purchased or store in the fridge for 3-4 days. They also freeze wonderfully. You do not need to thaw to reheat, pop them frozen in an air frier at 350 for 6 minutes or standard oven at 350 for 12 minutes. 

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