il Mon, 14 Feb 2005 16:34:42 -0800, Brian Mailman ha scritto:

> Wayne Boatwright wrote:
>
> > Freezing works well. I usually bake a loaf of French bread once a week, but
> > we never eat the entire loaf at the first meal. I freeze the remainder
> > immediately after dinner. When I thaw it a few days later, it's just as good
> > as when it was first baked. French bread, especially, will become stale
> > overnight if left at room temperature.
>
> sounds like you're in a low humidity environment... mine is good for at
> least 3 days. then again, maybe b/c in san francisco 'french bread'
> means sourdough and it has something to do with the starter.
>
> try using the water you've boiled potatoes in as a liquid, that may help
> you.
>
> sorry, my shift keys are broken so no remarks about being shiftless...

In France the baguettes get hard after a day. In Italy the loaves get
rock hard. It's the nature of the beast IMHO.
--
Cheers,
Loki [ Brevity is the soul of wit. W.Shakespeare ]