The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

freeze and bake at party?

bboop's picture
bboop

freeze and bake at party?

I made some rosemary/lemon baguettes to take to Thanksgiving. I baked them 2 hours ahead of when we left, maybe; wrapped them loosely in foil/ top open; put them in the oven briefly before dinner was served. They were NOT elegant. This is partly because my crusts are not yet elegant, so the crust was sort. I read somewhere about freezing par-baked loaves, taking them to a party, and finishing them there. Anyone do this? Have experience with this? Thanks, bette

drogon's picture
drogon

It's what most supermarket in-store "bakery" does. At least here in the UK. I've no idea if you can replicate it at home though - you need to get them out of the oven once the crusts have set then into a blast freezer to get them chilled and frozen as quick as possible.

Some places freeze after baking though - and have a "thaw serve" type of system - essentially you bake then cool and freeze, then when you want them, you let them defrost naturally.

If going to a party within 3-4 hours of baking, I'd just leave them as is - baked, left to cool and on your way.. When I've done this myself, I try to time things so that the breads been out of the oven for about half an hour before I leave the house...

-Gordon