September 24, 2022 - 2:43pm
part-baked small loaves
I love the taste of buckwheat, and my wife occasionally makes me buckwheat bread. But as I am the only one who likes it, they tend to go stale too quickly. If she makes more than one at a time, is it possible to par-bake (or half bake) a loaf, freeze it at that stage, and complete the process later - a bit like the part-baked baguettes you can buy in some shops?
If not, have you other suggestions, such (maybe) as making rolls instead of loaves, and freezing fresh, fully baked rolls for use individually when required?
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then bread after it cooled. I know it's not exactly the answer to your question. But if your going to toast the bread, just preslice, freeze and pop in the toaster as needed. I do it all the time.
quick zap in the microwave works nicely to restore fresh baked crumb feel
I,too, am the only buckwheat bread consumer in my house so I do this all the time. I bake, wait til next day and then slice the whole loaf and freeze for future enjoyment.
There are a few important things to pay attention to.
1. Keep the slices stacked tightly together
2.Bag/double bag tightly
3.Quality deteriorates over time. Best eaten within 2 wks but I've also unearthed a loaf months later and while it toasted up nicely, it was a little crumbly.
What is the recipe for your buckwheat bread? Have you seen the current Community Bake?
Enjoy!
"What is the recipe for your buckwheat bread?" I don't wholly know: my wife does it by hand from inside her head! However, I know she has experimented with the percentage of buckwheat to gain maximum buckwheat flavour, and adds some wheat, and of course gluten, to make it rise. Then she works her magic, and I get a delicious loaf to enjoy! (But not very often, as unlike me, she has not yet retired.)
"Have you seen the current Community Bake?" No. What and where is it? It sounds interesting.
https://www.thefreshloaf.com/node/71127/community-bake-naturally-fermented-buckwheat-bread
Thank you. I'll take a look.
I have no direct experience with partially baking bread, but I have seen some references to it. Here is one I came across a few months ago from master baker Dietmar Kappl:
https://www.homebaking.at/en/doppelt-gebackenes-brot/
This reference is for rye breads, but it may be applicable for other breads. I think he may also have other recipes that are par-baked. I saw one for baguettes but there may be more.