Crusty bread is at its chewy best a few hours out of the bakery – after that, the crust gets leathery. But it's easy to bring it back to life: Pop your roll or baguette, uncut, into a 400° F oven for a few minutes. The crust will re-crisp, and the insides will get tender. Also try giving it a gentle smash before serving, to give it more craggy contrast and make it easier to eat. Using sliced bread? Toast it with the slices stacked, so only one side gets crisp and the insides stay soft.
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The 2014 Adventure Issue
From Iceland's Highway 1 to Utah's Canyonlands, an epic itinerary for modern explorers.
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The Interpreters We Left Behind
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