Freezing
The best method for preserving good bread for later use is freezing it properly. This method works well for various kinds of Artisan Breads, including flat breads. If you do it well, it might be even difficult to tell warm, moist, reheated bread from fresh bread. But you should keep in mind that as reheated bread cools it becomes drier and tougher than freshly baked bread, particularly if it was reheated in a microwave oven. A good idea would be to freeze bread in small batches, well sealed in plastic bags, so you can take only as much bread as you need at a time out of the freezer.
Reheating
Most breads are best reheated in a 350F degree oven. Just place the bread in a brown paper bag and fold it closed, then sprinkle the bag liberally with water and place it on the middle oven rack. The sprinkled water and the paper keep the bread's moisture from escaping. Depending on the size of the bread, it will take from ten to twenty minutes to reheat. Be careful when opening the bag to avoid the hot steam. Once the bread comes out of the oven, wrap it immediately in a cloth to keep it warm and moist until serving, or place it on a rack to cool if you want to have some crust.
Reheating in a microwave oven causes bread to lose a great deal of moisture. You can trap some moisture inside by sealing the vread in a brown paper bag before placing it in a microwave oven, though that way you get the bread with a `slightly soggy crust.
Try both methods and decide which one works for you.
Reheating in a microwave oven causes bread to lose a great deal of moisture. You can trap some moisture inside by sealing the vread in a brown paper bag before placing it in a microwave oven, though that way you get the bread with a `slightly soggy crust.
Try both methods and decide which one works for you.