That crispy, chewy texture -- the next day
We absolutely love that crispy, chewy, fresh-out-of-the-oven texture that you get with a loaf on baking day. My wife and I look forward to "fresh-bread day" for breakfast -- every third day. We make an artisanal sourdough using flour from Carolina Grounds, water, and sourdough starter. It's great on the first day, but as everyone knows, the loaves lose that great texture within hours out of the oven. The next day it's "meh". It definitely makes us look forward to "fresh-bread day" though.
So I'm wondering: How can we get that with a day-old loaf? Can it be popped back into the oven to get close to that fresh-baked texture again? If so, what would be the procedure?