Saving large batches

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

Reply to
Dave Bell
Loading thread data ...

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

Reply to
graham

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.

Reply to
Vox Humana

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

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

Reply to
Dave Bell

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

Reply to
graham

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)

Reply to
ray

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

Reply to
jasonic

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

Reply to
mguthrie

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

Reply to
graham

InspirePoint website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.