Is it possible reverse bread, that is toasted, back to its original texture or close that?
And without using any type of fluid.
I made some toast, but now I just want my soft bread back...
Yes
Side Score: 0
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No
Side Score: 5
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Several things occur when toasting bread. Firstly, the bread itself is mostly dessicated. Before it is toasted, there is a more or less even distribution of moisture throughout the bread. The heat from the toaster encourages the moisture in the outermost portion of the bread to evaporate, and capillary action redistributes the moisture accordingly; you're left with the dry, crunchy bread. In fact, if it were not for the next bit, it'd be largely the same as stale bread. Because of the way the process of drying occurs, it's extremely difficult to restore it to its original state. If the bread and the entire environment could be sterilized prior to beginning, it MIGHT be possible to restore the moisture via carefully controlled humidity, but it would take a long time to do so, and the sterilization would be required to prevent molding et al. So while it is theoretically possible to re-moisten stale bread, it's not really feasible to do so, and it would be quicker and cheaper in most cases to just buy or make more bread. It's not possible at all for toasted bread, because of the next bit. Secondly, the bread is browned as the surface undergoes the Maillard reaction. The browning is caused by amino acids and reducing sugars reacting, using the heat from the toaster to "power" the reaction. This fundamentally changes the properties of the bread- among other things, it reduces the breads capacity to reabsorb moisture. You can see this yourself, by spreading jam (or something to that effect) on untoasted bread as well as toast, and then scraping it off. The untoasted bread, despite already containing more moisture, will absorb far more from the jam. You can also test this on stale bread, and note that it also absorbs moisture far more readily than toasted bread. So no- while it may theoretically be possible to reverse the drying out of the bread, I don't believe it is possible to reverse the maillard reaction, and performing both steps without contaminating or damaging the bread seems to be a non starter. Even if it were possible, it would be cheaper and quicker to just buy or make more bread. Side: No
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