I am reading the excellent "Crust and Crumb" by Peter Reinhart" In the section on poolish, page 34, he says: "you can freeze unused poolish and save it for another time, if you do so just before or after refreigerating it on the first night"
I am surpised, I thought freezing killed yeast cells? Any thoughts on how this works, or how long you could get away with leaving it frozen and then using it?
I'm fairly new to the bread making world (although I'm dying to get better and much more into it) and I'm curious how to go about Freezing Yeast breads? I know it's fairly easy for Quick Breads etc, but my husband and I just can't eat two whole loaves before 1 goes bad - what type of preperation should I give the second loaf before I freeze it until we're ready for it?
I tried the advice in Peter Reinhart's BBA, sliced up a loaf of rye baked this past weekend and froze the slices. Using a long sheet of plastic wrap, I wrapped the slices so each one had wrap on both sides, then put them in a ziplock freezer bag.
The thawed bread tasted very fresh, but I'm wondering if there is a more efficient method of doing this. My freezer is pretty full so a few of the slices were a bit squished.
I just started a new job where one of my tasks is to keep the restaurant supplied with fresh bread for their bread baskets. The exec chef and I have decided on a baguette of some type (I'm thinking something like a whole wheat molasses dough), a 7-grain epi, and a sundried tomato fougasse.
Just a quick question, Ive just made Susans sourdough again and the Apple and walnut braid, will they both successfully freeze if I slice them first?