Freezing
I want to partially bake several loaves, to be frozen, and thawed and complete baking later. How long should I patially bake them. so that yeast acitvity is stopped, but the loaves aren't completely done?
I want to partially bake several loaves, to be frozen, and thawed and complete baking later. How long should I patially bake them. so that yeast acitvity is stopped, but the loaves aren't completely done?