The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

how to hold then finish as though fresh baked

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Chuck's picture
Chuck

how to hold then finish as though fresh baked

There was a posting here not too long ago about a way to partially bake bread, then store it for a day or two, then finish baking it, where the result looked and smelled just like it had been freshly completely baked. Now that I want to reference that post, I can't find it (neither the site's Search box nor Google). Anybody else remember the post? Any suggestions on finding it?

RobynNZ's picture
RobynNZ
Chuck's picture
Chuck

Very similar  ...but not exactly what I remember (but maybe my "memory" is the problem:-).

I remember something where the "finishing" process only took a fairly short time (15 minutes?), and the result had the same smell as freshly baked. It seemed perfect for one of those situations of "drive an hour to a family dinner, serve almost immediately, yet have my contribution [bread] seem freshly baked". (My problem with "reheating" just before serving has been the lack of that distinctive aroma.)

 

longhorn's picture
longhorn

For high hydration artisanal loaves I think it is better to simply bake it all the way because if you never get the interior FULLY baked (which to me means 208 to 210 to roast the flour in the interior) you certainly won't get it during reheating. The fully baked bread can then be frozen and thawed three or four hours before needing it (or potentially on the drive to family dinner). Fifteen minutes at 325 or so will refresh the crust such that it is often better (crust wise) than the original. The flavor and interior texture will also be very good.

That's how I do it! Can also be done with baguettes, epis, etc. but I like it best with boules.

Good luck!

Jay