What is the best way to thaw a loaf of sourdough? As an example, with the foil and plastic freezer bag or without? Also, what is the best way to "re-crisp" the crust after the bread has come to room temperature?
I defrost overnight by leaving the bread unwrapped *inside* the microwave. The microwave strictly acts as a place to put the bread. It is not powered up at all. In the morning, I moisten the loaf all over by rubbing my wetted hands on it, then place it, uncovered, in an oven at about 375F. Length of time in there is dependent on the size and thickness of the loaf.
These instruction are for a solid loaf, of course, not anything pre-sliced.
Not fully air-tight. I usually keep the loaf it its plastic freezer bag, but leave it open so no condensation forma.
I use my microwave as a proof box, too. If I want a warmer proof, say, on a chilly winter day, I put a bowl of hot water in there. And if I want a cooler proof, say, on a hot summer day, I put a bowl of ice cubes in there.
I defrost overnight by leaving the bread unwrapped *inside* the microwave. The microwave strictly acts as a place to put the bread. It is not powered up at all. In the morning, I moisten the loaf all over by rubbing my wetted hands on it, then place it, uncovered, in an oven at about 375F. Length of time in there is dependent on the size and thickness of the loaf.
These instruction are for a solid loaf, of course, not anything pre-sliced.
Thanks for your input, I'm wondering if the microwave functions as an "air tight chamber" to keep the bread from drying out too much?
Not fully air-tight. I usually keep the loaf it its plastic freezer bag, but leave it open so no condensation forma.
I use my microwave as a proof box, too. If I want a warmer proof, say, on a chilly winter day, I put a bowl of hot water in there. And if I want a cooler proof, say, on a hot summer day, I put a bowl of ice cubes in there.