How to defrost bread so it tastes fresh

Step by step

1. 1

   A whole loaf in the oven

   Heat the oven to 150-160°C (300-320°F) and put the frozen loaf in for 15-25 minutes, depending on size. A standard loaf of about half a kilogram (1 pound) needs around 20 minutes, a smaller one 15. If you're worried the crust will brown too much, wrap the bread in aluminum foil and take it off for the last 5 minutes so the crust gets its crunch back.

2. 2

   Slices in a toaster or air fryer

   Single slices don't need defrosting first, so put them frozen straight into the toaster on a slightly longer setting, or use the defrost function if your toaster has one. In an air fryer, set about 160-180°C (320-355°F) and crisp for 3-5 minutes, flipping halfway. It's the fastest way to get one or two slices ready for breakfast.

3. 3

   Refresh rolls and buns with a splash of water

   Sprinkle or spray frozen rolls, croissants, or challah with a little water and put them in an oven heated to 160-180°C (320-355°F) for 5-8 minutes. The water turns to steam, which makes the crust crisp and the inside soft. Small baked goods come back from the freezer fastest because they're thin.

4. 4

   The slow way at room temperature

   Take the bread out of the freezer and leave it on the counter in its bag or under a kitchen towel. Slices come around in 20-30 minutes, a whole loaf in 1-2 hours. Keep the bread in the bag so the moisture returns to the crumb instead of escaping.

5. 5

   In a hurry, use the microwave

   Wrap a slice in a damp paper towel or set a cup of water next to it, and heat in short 10-15 second bursts. Use a low defrost power instead of full power so the bread doesn't toughen in seconds. The microwave defrosts instantly, but bread defrosted this way goes hard fast, so eat it right away and treat this method as a last resort.

6. 6

   Refresh the crust at the end

   Bread from the microwave or the counter can end up soft with no crunch. If you have a moment, put it in an oven or air fryer heated to 160-180°C (320-355°F) for 3-5 minutes. The crust will crisp up again while the inside stays soft.

Freeze bread in slices, not whole

How you freeze makes the biggest difference. If you slice the loaf before it goes into the freezer, you can take out exactly as many slices as you need and defrost them in a minute in the toaster. A whole frozen loaf has to be defrosted whole, because you can't cut a single slice off it. If you're worried the slices will fuse into a block, separate them with pieces of baking paper, or freeze them loose on a tray first and then tip them into a bag.

Freeze bread as fresh as possible, ideally the day you buy or bake it. Pack it tightly in a zip-top bag or plastic wrap, squeezing out the air, so it doesn't dry out or pick up freezer smells. Stored like this, it keeps well for about 3 months.

Sourdough versus wheat bread

Rye sourdough bread handles freezing and defrosting exceptionally well thanks to its dense, moist crumb - after a refresh in the oven, it's hard to tell from fresh. Wheat rolls and sandwich bread are more delicate and dry out more easily, so a short bake with a little moisture does them particular good. Wheat bread is best eaten within a month of freezing, while a dense rye loaf will comfortably last two or three.

Avoid freezing bread twice. Defrosted and refrozen bread loses its structure, crumbles, and goes stale much faster. If you've defrosted more than you'll eat, grate the leftovers into breadcrumbs or cut them into croutons instead of putting the loaf back in the freezer.

Frequently asked questions