Reaching into your bread bin only to you had been saving has gone hard and crusty is a sorry sight. Many are quick to chuck their leftovers away without much thought. But before putting the food into landfill, one surprisingly simple and completely free technique promises to breathe a n making them taste and smell oven-fresh in minutes.

For centuries, stale bread has been the bane of many kitchens, its once-soft and fluffy inside , with the crispy and crunchy crust losing all its snap. But home cooks and bakers know of an easy kitchen hack that can reverse this culinary tragedy, and all it takes is . The trick isn't just magic, but actually has some solid science behind it.

The splashes of water help to rehydrate the dried-up starch molecules that bread is almost entirely made out of.

The staling process happens through something called starch retrogradation, essentially when bread is baked, the starch molecules become gelled together,

Over time, the starches return to their original crystalline form, pushing the water out from within the mixture and making the bread hard.

But in an oven with some water, the steam on the bread not only reverses the staling process, but also helps to re-gelatinise the starches, allowing water back inside the molecules.

This then creates the soft, light and pillowy texture that makes the bread so delicious.

Although the one drawback of this technique is that it is only a temporary solution, bread that has been re-baked in this method is great to eat immediately after, but if left out for hours once again will revert back to its stale state - so its best to rebake one portion at a time.

The process itself couldn't be simpler and can be quickly done for some instant results.

Preheat your oven to around 180C (350F) for around five to 10 minutes, leaving a metal baking tray inside to warm up.

While you're waiting for the oven to warm, lightly splash or quickly run your stale loaf or slices under a cold tap, being careful not to soak them. For the more stale pieces, it may require slightly more water.

Next, place the dampened bread onto the preheated baking tray and leave for around five minutes - again, larger loaves may need more time.

Once the crust has become crispy again and all the water has evaporated off, take it out and get ready to tuck in.

What's even better with this method is that the steam released in the re-baking process often helps to create an even crispier crust than when it was first cooked.

So get ready with a big slab of butter to take into a refreshed loaf.