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?