Part-bake and freezing
Question
I would like to make my bread in larger batches and freeze some part
baked.
What proportion of the usual baking time should I part cook the
rolls/loaves for?
How will I then cook these from frozen?
Answer
The term part bake is slightly misleading as the product is still fully baked until the core temperature gets to 96oc but it would be baked at a temperature of 180oc instead of 220oc. The loaf is fully set it is taken out of the oven and cooled for the minimum of time to avoid moisture loss and then blast frozen to make sure the ice particles are as small as possible to avoid fracturing the crumb structure
To rejuvenate this product, if it is a small unit size say 80 to 300 grams, you need to pre heat your oven to about 220oc and place in the centre of the oven on a wire rack rather than a tray. This allows the heat to circulate and obtain an even bake this should take 12 to 15 mins depending on your preference of crust.
If larger then it is better to take out of the freezer and allow it to stand at room temperature for 30 mins before baking at the temperatures above.
Hope this helps
Happy Baking
Clive
Added by: tom
hi is it absolutely essential that its part cooked? I took a tip from my very busy daughter ( not tried it with all doughs ) but she will make a batch of dough, sometimes in her bread maker other times by hand , when time allows then once risen once pops it in a bag and into the freezer. I myself have done this very successfully, simply pulling out the dough and letting it thaw overnight ( thas the only down isze, but it does work. Sometimes she will have 3/4 bags in the freezer. Val76
Val76: 2012-05-05 Add reply
Hi, I freeze the freshly baked bread-rolls all the time. A bake them as instructed, then wait until they are cold (the freezer wouldn't like them hot), put them in a breathable bread-bag and in the freezer. When I need them, I put them in the microwave 150W power for 2-3 times 1 minute, turning them upside down each time. They are as new. It probably would work with the oven as well, but this is faster and uses less energy.
zsuzsi@buvar.com: 2011-08-08 Add reply