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How to avoid the condensate water after deep freezing?

And how to pack it after slicing?

I guess in this climate the only option to keep a tasty bread is

to put it into the fridge. What do you again with condensate?

 

I guess there is no way to make it crispy again except by toasting.

( Not with Graubrot , toasting changes the taste too much.........for me)

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