Par-bake and freeze
Has anyone experimented with par-baking and freezing bread? I have been asked to supply bread for a Thanksgiving gathering several hours drive away. My daughter who has some bread baking experience would be doing the final bake.
From what I have read, I would process the bread as normal, and bake the loaves to a soft beige crust within about 10 minutes of "done". Then it should cool to room temperature, double wrapped and frozen. When ready to use, defrost in the refrigerator (or a cooler while in transport?) still wrapped, then finish the baking.
Michael Suas' book mentions "flash freezing" unwrapped loaves but since I only have a home freezer, I think I would have too much drying if I put it in unwrapped.
I am considering Sweet Potato rolls and Olive bread as these seem to be formulas with a lot of moisture that might hold up better to the freezing. Any thoughts or suggestions would be greatly appreciated.