October 23, 2024 - 6:45pm
Take & bake
Can anyone tell me how to cook a loaf so it can be frozen & then thawed & finished so it has a nice crumb & crust?
MIL coming & we need to fatten her up. No one turns down fresh warm bread with butter, but I'm not home everyday to make a fresh loaf all the way from the beginning.
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Gary
I've had decent results by freezing fully baked and cooled loaves. I let them thaw out in the refrigerator, then rebake at 350 deg F/177C for 15 minutes or so. The rebake brings the crust back to a decent condition.
I've also frozen shaped and scored (but not baked) loaves, and later taken them out and baked. That worked all right but it's easier to freeze the baked bread.
The breads I'm talking about were mostly standard sourdough batardes. Rolls have worked out much the same. I wrap them tightly in plastic wrap and put the wrapped loaves into zip-lock bags before freezing.
TomP
thank you. I'll try these things!