How to soften cooked French baguette?
OK, so it's more like "Tilted Post-Baking," but here's the scoop:
Let's pretend like a certain someone came home from the supermarket with a loaf of my treasured french bread. I always request this preson please find the softest loaves, as they are always the best. This week, they either were not paying attention or the softest roll just happened to be pretty damn hard.
Although I damn near consider myself a connoisseur of bread, I have no idea whether or not I can do anything to soften this lovely food. Please help!
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