BREAD CARE INSTRUCTIONS
FREEZING SOURDOUGH BREAD:
1. WRAP WELL: WRAP THE BREAD TIGHTLY IN PLASTIC WRAP OR ALUMINUM FOIL. ENSURE THE ENTIRE LOAF IS COVERED TO PREVENT FREEZER BURN AND MOISTURE LOSS.
2. DOUBLE PROTECTION: FOR EXTRA PROTECTION, PLACE THE WRAPPED BREAD INSIDE A RESEALABLE PLASTIC FREEZER BAG. SQUEEZE OUT AS MUCH AIR AS POSSIBLE BEFORE SEALING.
3. FREEZE: PLACE THE WRAPPED AND SEALED BREAD IN THE FREEZER. LAY THE LOAF FLAT IF POSSIBLE TO PREVENT DEFORMATION.
THAWING SOURDOUGH BREAD:
1. THAW GRADUALLY: REMOVE THE BREAD FROM THE FREEZER AND UNWRAP IT. ALLOW IT TO THAW AT ROOM TEMPERATURE. THIS GRADUAL THAWING HELPS RETAIN MOISTURE AND PREVENTS THE CRUST FROM BECOMING TOO SOFT.
2. OVEN METHOD (OPTIONAL): FOR A CRISPER CRUST, RUN YOUR LOAF UNDER WATER TO WET ALL OVER AND PLACE IN PREHEATED 350°F (175°C) OVEN FOR ABOUT 10 MINUTES UNTIL CRUSTY. THIS WARMS THE BREAD WHILE MAINTAINING ITS TEXTURE.
3. FREEZER TO OVEN: RUN FROZEN BREAD LOAF UNDER WATER TO WET ALL OVER. PLACE IN 400 DEGREE OVEN FOR ABOUT 20-25 MINUTES TILL WARMED THROUGH.
TIPS:
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AVOID REFRIGERATION: REFRIGERATING SOURDOUGH BREAD CAN CAUSE IT TO BECOME STALE FASTER, FREEZING IS PREFERABLE FOR LONGER STORAGE PERIODS.
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SLICE BEFORE FREEZING: IF YOU PLAN TO USE THE BREAD IN PORTIONS, CONSIDER SLICING IT BEFORE FREEZING. THIS ALLOWS YOU TO TAKE OUT INDIVIDUAL SLICES AS NEEDED WITHOUT THAWING THE WHOLE LOAF.
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USE WITHIN THREE MONTHS: WHILE SOURDOUGH BREAD CAN BE FROZEN FOR SEVERAL MONTHS, IT'S BEST TO USE IT WITHIN THREE MONTHS FOR OPTIMAL TASTE AND TEXTURE.
FOLLOWING THESE DIRECTIONS ENSURES THAT YOUR SOURDOUGH BREAD MAINTAINS ITS QUALITY AND TASTE EVEN AFTER FREEZING AND THAWING, ALLOWING YOU TO ENJOY IT AT YOUR CONVENIENCE.
FOCACCIA CARE
REHEATING FOCACCIA BREAD:​
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OVEN: PREHEAT OVEN TO 375 DEGREES FAHRENHEIT. ALLOW FROZEN BREAD TO DEFROST AT ROOM TEMPERATURE FOR A FEW HOURS IN ITS WRAPPING BEFORE YOU START TO WORK WITH IT. YOU CAN START WORKING WITH FRESH FOCACCIA IMMEDIATELY. UNWRAP THE BREAD AND PLACE IT ON A LINED BAKING SHEET OR SHEET PAN. MIST THE FOCACCIA DOUGH WITH WARM WATER USING A SPRAY BOTTLE. PLACE THE BAKING SHEET ON THE MIDDLE SHELF OF THE OVEN AND REHEAT FOR SIX TO EIGHT MINUTES, UNTIL THE CRUST LOOKS GOLDEN BROWN. IF THERE ARE ANY EXPOSED OR CUT EDGES, COVER THEM WITH ALUMINUM FOIL TO KEEP THE INSIDE OF THE BREAD SOFT AND THE OUTSIDE CRISPY.
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MICROWAVE: WRAP THE BREAD IN A PIECE OF DAMP PAPER TOWEL AND PUT IT IN THE MICROWAVE FOR THIRTY SECONDS. CHECK THE BREAD AND REPEAT UNTIL THE BREAD IS NO LONGER FROZEN. THE MICROWAVE WON'T CRISP THE CRUST OF THE BREAD, AND IT WILL HAVE A CHEWY TEXTURE.
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TOASTER: REHEAT SQUARES OF FRESH OR FROZEN FOCACCIA IN THE STANDARD TOASTER. SIMPLY CUT THE SLICE SO IT WILL FIT IN YOUR TOASTER. SET THE TOASTER TO A MEDIUM SETTING. THIS WILL MAKE YOUR FOCACCIA MUCH CRISPIER THAN THE MICROWAVE.
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AIR FRYER: REHEAT FOCACCIA IN AN AIR-FRYER AT 375-400°F FOR 8–10 MINUTES.
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HOW TO STORE FOCACCIA BREAD:​
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THE BEST WAY TO STORE FOCACCIA BREAD IS EITHER TO STORE IT AT ROOM TEMPERATURE—IF YOU’LL BE EATING IT WITHIN A COUPLE OF DAYS—OR TO FREEZE IT, WHICH WILL KEEP THE BREAD FRESH FOR UP TO A MONTH. ONLY REFRIGERATE YOUR FOCACCIA BREAD IF IT CONTAINS PERISHABLE INGREDIENTS LIKE CHEESE OR MEAT; YOU CAN LEAVE A SIMPLE ROSEMARY FOCACCIA UNREFRIGERATED.
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ROOM TEMPERATURE: THE BEST WAY TO STORE FRESH ITALIAN FOCACCIA BREAD IS TO WRAP IT IN PLASTIC WRAP OR KEEP IT IN AN AIRTIGHT CONTAINER AND STORE IT AT ROOM TEMPERATURE. CUT YOUR LOAF OF BREAD INTO SMALLER PIECES TO MAKE IT EASIER TO WORK WITH. WRAP YOUR BREAD PIECES IN PLASTIC WRAP, FOLLOWED BY A LAYER OF ALUMINUM FOIL. THEN, STORE IT IN A PLASTIC BAG. HOMEMADE FOCACCIA BREAD WILL KEEP FOR TWO OR THREE DAYS IF YOU USE THIS METHOD.
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FREEZER: CUT YOUR FOCACCIA INTO SQUARES AND FLASH-FREEZE IT. PLACE YOUR BREAD PIECES ON A PARCHMENT PAPER–LINED BAKING SHEET SO THAT THEY HAVE SPACE IN BETWEEN THEM. PUT THE BAKING SHEET IN THE FREEZER FOR UP TO TWO HOURS. WRAP THE FROZEN FOCACCIA PIECES IN PLASTIC WRAP, PLACE THEM IN FREEZER BAGS, AND STORE THEM IN THE FREEZER FOR UP TO ONE MONTH.