Whether you’re dealing with a loaf that’s become dry or a crusty baguette in need of a refresh, this hack is sure to impress.

Not only will your bread regain its former glory, but the delightful aroma of baking will fill your kitchen.

First, inspect your bread for any signs of mould; if you suspect it’s beyond saving just throw it away as ingestion can result in food poisoning.

However, if it’s simply dried out, there’s still a chance to revive it.

The next step involves adding moisture—either brush or lightly spritz water across the surface of the bread.

For a very dry loaf or one with a thick crust, feel free to use more water, but if it’s just slightly stale, a light mist will suffice.

In some cases, you can even run the crust of a stale loaf under the tap for a brief moment without making it soggy, though if the bread is already sliced, it’s better to apply the water with a brush to the crust.

Once you’ve added moisture, wrap the bread tightly in aluminium foil to create an airtight seal.

For a day-old baguette, you can simply place it back in its paper bag, rolling the top closed to keep it fresh.

Now, place the wrapped loaf in a cold oven and set the temperature to 150°C. Allow it to heat gradually for about 10 to 15 minutes, depending on how dry or dense the bread is.

After around 10 minutes, start checking on it; as the water inside turns to steam, it gets trapped by the wrapping, allowing the bread to absorb this moisture and puff up beautifully.

When the bread feels sufficiently moist, carefully unwrap it and place it directly on the oven rack for an additional five minutes.

If you’re using a paper bag, be sure to remove the bag before returning the bread to the oven.

This step helps to draw out excess moisture from the crust, resulting that sought-after crispness that will enhance your eating experience.

And if you’re in a hurry, you can wrap the loaf in a damp towel and microwave it in short intervals of 10 seconds. However, be cautious, as this method can sometimes make the bread rubbery.