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

"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

On Fri, 9 Jul 2004, graham wrote:

> > What is considered the best way to preserve batches of bread, for
> > Dave
>
> Never refrigerate bread!!!!! There's a recent thread on rec.food.sourdough
> on the subject.

I just saw that! Quite a heated thread, but very good information.

> 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

I'll rescue the two loaves from the other night, one to the freezer, the
other is ready to eat, anyway. Next batch, I'll try freezing partially
risen loaves. This was a very soft dough, and about 80% hydrated, so it
didn't hold a shape at all. Should I divide the dough after rising in the
bowl, and just freeze loaf-iweight balls of it? Seems easier than forming
it in pans, freezing, then wrapping the pan-shaed slabs...

Dave

"Dave Bell" > wrote in message
rea.net...
>
>
>
> I'll rescue the two loaves from the other night, one to the freezer, the
> other is ready to eat, anyway. Next batch, I'll try freezing partially
> risen loaves. This was a very soft dough, and about 80% hydrated, so it
> didn't hold a shape at all. Should I divide the dough after rising in the
> bowl, and just freeze loaf-iweight balls of it?

That's what I would do. However, remember that I have never frozen my own
dough, so after your first try, you'll have much more experience than me:-)
Graham

On Fri, 9 Jul 2004, graham wrote:

> > What is considered the best way to preserve batches of bread, for
> > Dave
>
> Never refrigerate bread!!!!! There's a recent thread on rec.food.sourdough
> on the subject.

I just saw that! Quite a heated thread, but very good information.

> 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

I'll rescue the two loaves from the other night, one to the freezer, the
other is ready to eat, anyway. Next batch, I'll try freezing partially
risen loaves. This was a very soft dough, and about 80% hydrated, so it
didn't hold a shape at all. Should I divide the dough after rising in the
bowl, and just freeze loaf-iweight balls of it? Seems easier than forming
it in pans, freezing, then wrapping the pan-shaed slabs...

Dave

"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.

"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)

"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

I'm so new to this group that i'm still raw from the delivery.....lol

I was wondering if these freezing/thawing out methods would work for store
bought sliced bread? I have to find a solution as I end up throwing too
much out.

Thank you for your consideration

maureeng7



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"mguthrie" > wrote in message
news:4f4Ic.1001379$Pk3.41985@pd7tw1no...
> I'm so new to this group that i'm still raw from the delivery.....lol
>
> I was wondering if these freezing/thawing out methods would work for store
> bought sliced bread?

Yes. If you are lucky, you can sometimes "break-off" one or two frozen
slices from the loaf to put in the toaster.
Graham

"mguthrie" > wrote in message
news:4f4Ic.1001379$Pk3.41985@pd7tw1no...
> I'm so new to this group that i'm still raw from the delivery.....lol
>
> I was wondering if these freezing/thawing out methods would work for store
> bought sliced bread?

Yes. If you are lucky, you can sometimes "break-off" one or two frozen
slices from the loaf to put in the toaster.
Graham

"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

"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.

"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

"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)