• Preheat oven to 375º F

• Line baking sheet with parchment paper

• Measure out 12 balls at 50g each

• Sprinkle tops with sea salt

• Bake 15-17 mins or until golden brown

• Rest for 5 mins

• Preheat oven to 350º F

• Line baking sheet with parchment paper

• Measure out 12 balls at 40g each

• Roll balls in granulated sugar

• Bake 12-15 mins or until golden brown

• Rest for 5 mins

Tip: You can freeze your loaf! Be sure to thaw completely before reheating

Oven method for whole loaf

• Preheat your oven to 350-400ºF

• Briefly run the entire loaf under cold water, making sure to wet the crust. If you're only reheating a cut loaf, avoid wetting the cut side and cover it with foil before baking

• Wrap the wet loaf tightly in aluminum foil to help steam the inside, or place it directly on an oven rack or baking sheet for a crispier crust

• Place the wrapped loaf in the oven for 10-20 minutes. The time will vary depending on the oven and how wet the bread is

• If you wrapped the loaf in foil for a softer crust, remove the foil and return the loaf to the oven for the last 5 minutes to crisp up the outside

• Remove from the oven, let cool slightly, and enjoy

Toaster method for slices

• Slice the bread and place the slices directly into a toaster for a quick and easy refresh