Don't want to deal with the stove? You can revive
In microwave heating, the starch of the bread is re-gelatinised. That is to say, the starch molecules bind to water molecules, which sort of dissolve or plasticise the starch, making the texture of the bread softer overall.
DO NOT OVER-HEAT OR THE BREAD WILL BECOME TOUGH. If you are using a microwave oven that has the Micro Steam function, place the bread on a double-layer of paper towels on a plate. Heat on Micro Steam 300W for 20 seconds. Flip the bread over and heat again for 20 seconds or more until bread is warmed to your liking.
Wrap the bread in a damp (not soaking) towel, place on a baking sheet, and pop it in the oven for 5-10 minutes. In the microwave: Wrap the bread in a damp (not soaking) towel, place it on a microwave-safe dish, and microwave on high for 10 seconds. Check and repeat if necessary.
Bread. If you put bread in a microwave you won't end up with a ruined microwave, just a ruined piece of bread. After more than 10 or so seconds in a microwave, enough moisture leaves the bread to make it a hard, stale, chewy mess. The best way to bring back stale bread is to stick it in the oven for a few minutes.
When one of those sugar molecules reaches 212 degrees Fahrenheit, it melts, which softens it. This is why bread can actually feel soft and fluffy when it first comes out of the microwave. But then when it cools, that molecule recrystallizes and hardens, causing the bread to become chewy and hard.
The Bottom Line. You need two things to revive stale bread: moisture and heat. Misting the crust lightly with water, wrapping the loaf in foil, and baking at 375 degrees for 10 minutes delivered both of these key elements and made my four-day-old bread taste relatively fresh.
Let the bread come to room temperature, then pop in the oven for 5-10 minutes at 350 degrees for a warm revitalized loaf.
Simply drench your rock-hard baguette in cold water then tightly wrap it in aluminum foil. Next, place the wrapped baguette in the oven (not preheated), then set the temperature to 300°F and let is heat for 12 to 15 minutes.
A microwave does a good job of replicating the bread box, keeping air out and maintaining a constant temperature and humidity level.
To soften a stale loaf of bread, you need to heat it so that the starches will reabsorb the water. The thing to know is that this reabsorption starts to happen at about 131 F and continues up to around 185 F. The point is, you need a relatively low temperature to do it properly.
It would be best to reheat the oven, but this time put it at 250-degrees F or 300-degrees F. Instead of wrapping it with a damp towel, sprinkle some water on top of the bread. Please note that you should not soak the bread.
Cut the top rind off the brie and place in the microwave on high for 60 seconds. Depending on the ripeness of the cheese, it will take 60 to 90 seconds on high to heat and melt. If brie is not yet soft and hot after 1 minute, place it back in microwave for another 30 seconds on high.
When you're in a pinch, you can use a microwave instead of a toaster. Just use a paper towel and elevate the bread for the best results. Don't overcook! Most bread will crisp up in as little as 30 to 60 seconds.
Just place a cup of water in the microwave to heat up along with your leftovers. The water will absorb excess microwave radiation and keep your food from overcooking. Plus, it will release steam, which will also keep your food from drying out.
Wrap your bread in a tea towel
To prevent moisture loss and starch retrogradation, one can simply wrap fresh bread — unsliced is best. Instead of plastic or foil, which is less eco-friendly, use a tea towel.
Microwave and food manufacturers often recommend leaving food to stand for a few minutes after cooking or defrosting. This is important for safety as it helps to even out the temperatures and eliminate hot spots.
If you cut into the bread while it's still warm (that is, before this process is complete), you risk finding a doughy, gummy, and sticky texture, as the molecules are still dense and water-logged. You'll come away with squished and sticky—rather than firm and airy—slices.