How to keep bread crisp for presentation?
Hi. I have entered my focaccia bread recipe in a competition and the tasting is today. It tastes much better when it's warm and crusty and it softens soon after cooling. I was thinking of stopping to get a pizza box on the way to the tasting, but was wondering if anyone has another idea for keeping it crisp. It has to be a disposable container. Thanks.
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller