"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?
> Freeze partially baked, after the loaf is firmed up?
> Refrigerate or freeze dough, at some stage?
>
> Dave

Fresh baked is best. That precludes baking and freezing. Refrigerating
baked goods actually accelerates staling, so that option is out. The best
alternative is to refrigerate that dough and baking when you need bread.
You can refrigerate at any stage you like. I generally put the freshly
mixed dough in the refrigerator and let it do the first rise in there. When
I need bread, I take it out, make up the loaf, let it rise, and bake.