Has anyone got a tip as to how to keep crusty bread crusty?
I am buying a ham for Christmas, which I expect to start on Boxing Day evening. In my experience crusty bread/rolls/french stick etc soften whithin a day, so is there anything I can do to keep it crusty for two days?
Real French bread keeps only for a few hours before it becomes rock hard. That's why most French people buy bread twice a day, and boulangeries are everywhere. It also tasted vastly superior to English imitations, as it is made without the use of fat.
Partbaked baguettes are 39p for 2 in a pack, in both Lidl and Aldi. Can't see why other supermarkets charge so much more for them. On special offer at £1 at the Co-op, Boo? Good God!