I consider myself a half-decent cook, but I have one question that I've always been wondering about.
When warming up bread (such an a french loaf or a vienna stick), would it be better to set the oven at a high temp for a shorter time (say, 350 for 10 mins), or a lower temp for a longer time (ie 200 for 15-20 minutes).
We prefer our bread to have a crisp but not hard crust, but still a soft, steamy, spongy center.
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