"ray" > wrote in message >...
> "Dave Bell" > wrote in message
> rea.net...
> > What is considered the best way to preserve batches of bread, for
> > relatively short periods? Some of the recipes I have been experimenting
> > with make more than we would readily consume in a couple of days...
> >
> > Fully bake and refrigerate? Freeze?
>
> Dave,
> Cut your freshly baked loaves after they have cooled into your
> preferred size.
> Wrap each of them in a plastic bag taking care to not leave large
> pockets of air....the more airtight you can make the packages, the better.
>
> To restore the packages to a freshly baked state; heat your oven to 240
> centigrade.
> Place the still frozen package into a microwave and heat for 30 to 40
> seconds.
>
> Unwrap the package, bread will be hot and too moist, now into the hot oven
> for
> two minutes....result will have a crispy crust and probably better than when
> freshly baked.
>
> I've kept bread frozen for up to three months and it has been very handy if
> and when visitors arrive without warning...
>
> Works best with Vienna and French breadsticks.
>
> regards Ray (Victoria, Australia)

Hi, i used to be a craft baker and i found that one of the best ways
to store bread was to part bake it or "parbake" as we would term it.
This involved heating the oven to a slightly cooler temperature and
baking the bread to the "just baked" stage and also not allowing any
colouration.

Then upon cooling the product we could bag it in polybags and freezing
it. Then when it was required we would Flash-bake in a hot oven till
there is golden colouration as with traditional methods. Although i
only applied this with rolls and baguettes i cant say i did this with
loaves, and im not sure if this would work with loaves unless they are
small but its something to consider if making rolls etc.

jason