I grew up in a home that practiced buying loaves of bread in bulk amounts and fill up the garage freezer for storage. We would have month's worth of bread, and to tell you the truth, I was too young to understand or pay attention if the quality of the bread was affected at all.
Well, now that I bake every second weekend, I would like to place an extra loaf in the freezer for the following week. Recently, I read that a good method is to place a freshly baked, but cooled loaf into the freezer, and when ready to use, thaw, mist with a bit of water and place in a 400 degree oven for 6-8 mins just to wake up the crust.
Does anyone have any experience with this method, or any better suggestions?