I made a beautiful Pan con Olive bread a couple of days ago and as there are only two of us to eat it I wrapped one of the two loaves in foil and then plastic wrap and put it in the freezer. I read somewhere that if you put it in the oven for a certain amount of time at a certain temp you could return it to a nearly fresh baked condition.
Can someone on the forum answer a few basic questions for me? Do you thaw the bread before it is placed in the oven, do you leave it wrapped in the foil, at what temperture is the oven set at,how long do you leave it in the oven, and do you use your baking stone or do you place the loaf on the rack. Thanks, koka2@ comcast.net