Well I think I'll do some experimenting too. If it works this weekend I'll make 4 loaves. 2 of them following the recipe. I'll bake one and freeze the other one. The other 2 I'll follow the article Tas provided by doubling the yeast and then freeze both. It would be ideal for me to bake one and freeze the other.
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Originally posted by curious aardvark View Postfreezing will kill the yeast, so not going to rise after
But cooked bread freezes well, obviously seal it in an airtight bag first. .
also, if freezing bread, might as well just buy storebought. blech...brink vertical charcoal(the carp)
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Originally posted by curious aardvark View Postfreezing will kill the yeast, so not going to rise after
But cooked bread freezes well, obviously seal it in an airtight bag first. .
Let it sit in the fridge or counter to thaw, let it proof, bake.
Originally posted by blues_n_cues View PostTHIS,well not exactly kills it but does something to it.
also, if freezing bread, might as well just buy storebought. blech...
I double wrap t in clear plastic and it lasts my family some times up to three weeks depending what they are snarfing during any given period of time.
A sit on the counter over night and you can't tell the difference between that and fresh outta the oven.
I will say though....NOTHING beats a fresh outta the oven heel piece slathered in butter!
Bottom line, Ryan, you have many options with either freezing dough or a baked bread product.
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