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.
Keep it low – We microwave on low to medium power – 30 to 50% – for about a minute. Then we check and see if the bread is warm yet. You don't want piping hot bread; it will be chewy by then. You just want to warm it through, keeping it moist and covered so it doesn't dry out or get chewy in place and hard in another.
Bread isn't dangerous to microwave, but it doesn't taste great! Microwaving heats bread from the inside out, so you miss out on the nice crunchy exterior you get from toasting. Plus, microwaving bread re-gelatinizes the starch in the dough, giving it an unpleasant soft and chewy texture.
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.
Don't want to deal with the stove? You can revive stale bread in the microwave, too. Just wrap the loaf in a damp towel and microwave on high for 10 seconds. After that, you're good to go.
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.
Another explanation for soggy bread is related to sugar: Bread contains starch from the flour, and starch contains sugar molecules. These sugar molecules soften in high temperatures, making the bread feel soft after it's heated in the microwave.
You could store it in the oven or the microwave, when not in use, of course! Like a bread box, a microwave keeps the air out and doesn't fluctuate in temperature and humidity, keeping your bread from going stale.
The oven is great for reheating a few slices of bread or the entire loaf. The key is to set the oven at the right temperature—350°F. If you set the temperatures too high, the bread will burn. On the other hand, if you use lower temperatures, the bread will take longer to reheat, causing it to dry out.
With heat, the starches will reabsorb the moisture and soften again, so toasting slices of bread is one way to revive a loaf. The reabsorbed moisture on the surface will evaporate but the interior returns to a more plush state.
There are many ways to cook bread, but toasting is one of the most popular. Toasting bread in a toaster is the most common way, but you can also use a stovetop, oven, or microwave. If you're in a hurry and don't have time to wait for a toaster, you can toast bread in the microwave.
Starch retrogradation is what gives bread its hard, dry texture (and is the reason why reheating bread in the oven—raising its temperature back above 150° F—temporarily causes it to soften).
Slicing into a hot loaf of bread can cause bread to tear instead of slicing cleanly through, or it can be gummy on the inside . To cool your loaves properly you need to transfer your loaves from the oven to a wire cooling rack, and let them rest until they have cooled to about body temperature.
Luckily, there is, and all you need is water and a microwave/oven. For a slice of bread, take a piece of paper towel and dip it in water so it's damp. Wrap it around the bread, and place the slice on a microwavable plate. Heat it up for 10 seconds.
Bread is best cooled until only slightly warm before slicing as the texture and flavor are still developing. Bread takes so long to cool because it is initially still cooking when it comes out of the oven. The bread is still very hot inside and contains lots of steam.
Room temperature is better, but keep in mind that too much moisture in the air can leave that bread susceptible to mold. One caveat? Store-bought bread can usually be kept in the fridge without much change in texture. That's because it contains preservative ingredients that keep it fresher for longer.
But science has a very good answer for why we love the warmer stuff... You see, when bread is toasted it goes through something called the Maillard reaction, a scientific process that makes many of your favourite foods - like steaks, cookies and marshmallows - more flavoursome.
The compounds that are released in the bread mixture as it is being made, during the fermentation step and during baking, all contribute to the aromas that develop and are released. During the baking step, the caramelisation and what is called the Maillard Reaction, help to produce the characteristic smells.
Although it would still be perfectly healthy to eat, she cautions that it will become a lot less palatable because the cold temperatures of the fridge will cause the starch in your bread to recrystallize and lose moisture.
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.
Mist or sprinkle water to the surface of the bread and place directly in a 425° F pre-heated oven for approximately 5-6 minutes, just long enough to warm up the bread. Do not microwave.
In the oven: Preheat oven to 200° or Warm setting. 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.
In addition to a gummy loaf, slicing too soon can also make the opposite happen and dry out your bread. Cutting into bread fresh out of the oven creates a massive hole through which steam can quickly escape.