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Part-bake and freezing


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
rolls/loaves for?

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

Happy Baking