I would like to make my bread in larger batches and freeze some part
What proportion of the usual baking time should I part cook the
How will I then cook these from frozen?
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
Added by: clivemellum
Good news, we are taking orders again, as normal. Thank you for bearing with us during the challenge of C19 and we look forward to supplying you with our flour in the future.
Important note: Orders containing 10 sacks or more will be delivered by pallet.
Community bakeries and micro-bakeries can call us directly on 01666 505050 to place orders.
Keep safe and well
The Shipton Millers