Czerstwe pieczywo

Description

Stale bread is a dry, hard slice with a dull crust and a dense, slightly rubbery, light or whole grain texture. The taste is mildly nutty, often less pronounced than that of fresh bread, with an intensified, slightly nutty aroma, especially in whole grain bread. Nutritionally, stale bread still provides mainly complex carbohydrates, a small amount of protein, and in whole grain versions, a significant amount of fiber, B vitamins, and minerals. It has a low fat content and can be beneficial as a filling source of energy; using it reduces food waste. In the kitchen, it works well as a base for toasts, breadcrumbs, puddings, fillings, panzanella, or casseroles, as well as for soaking and thickening fillings. To maintain quality, store in a dry place in a paper bag or bread box, avoid the refrigerator (which speeds up staleness), and freeze if you do not plan to use it soon; before consuming again, it can be refreshed by briefly baking after moistening.