"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

Never refrigerate bread!!!!! There's a recent thread on rec.food.sourdough
on the subject.

Freezing baked loaves is probably the easiest option - I do it regularly as
I live alone and bake in moderate to large batches. You can freeze the
dough. I would form the loaves after the first rise and then freeze them.

Graham