The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Frozen Bread's picture

Frozen Bread

   I made a beautiful Pan con Olive bread a couple of days ago and as there are only two of us to eat it I wrapped one of the two loaves in foil and then plastic wrap and put it in the freezer. I read somewhere that if you put it in the oven for a certain amount of time at a certain temp you could return it to a nearly fresh baked condition.

   Can someone on the forum answer a few basic questions for me? Do you thaw the bread before it is placed in the oven, do you leave it wrapped in the foil, at what temperture is the oven set at,how long do you leave it in the oven, and do you use your baking stone or do you place the loaf on the rack. Thanks,   koka2@  

mluciano's picture

So, I looked on other site and found this... If anyone can add to that or explain it a little more it would be good... I have your same problem because I live with my husbando, so 2 loaves of bread at the same time is way TOO much for us...

This is what i found in other forum... 

"I looked thru a couple books today for you breadster I only could find some info..

In Baking With Julia p. 45 (in reference to brioche dough): "Storing, If you are not going to use the dough after the second rise, deflate it, wrap it airtight, and store it in the freezer. The dough can remain frozen for up to 1 month. Thaw the dough, still wrapped, in the refrigerator overnight and use it directly from the refigerator."

In this book there's a note on freezing bread (that contain added fat like brioche, crosaint, danish and puff) at each of those recipes and no notes (I saw) about freezing leaner doughs until after their baked.

Bo Frieberg says on p.175: "Individual pieces of formed danish and danish dough can be prepared ahead and stored in the freezer (unbaked) with excellent results. However these pieces should never be frozen after baking. To use forzen Danish made up in individual pieces, let them thaw slowly, preferably in the refridgerator, before placing them in the proof bob to rise. Use frozen dough as soon as it has thawed enough, in the refrigerator or at room temperature, to be workable."

Which sounds fine until his last sentence when he says "or at room temperature" so that's a contradiction but his book is not always perfect.

I didn't have time to read back thru these sources but I'll post them and let you look. I don't do alot of reading on breads, so I checked the books I use often (I'll look thru some books I don't use as often when I get a chance). I'd swear I read it in Baking with Julia but I couldn't find it there. Look at:

If that doesn't work right look up "Baking and Baking Science with Willie Prejean".

I also look at:"

sphealey's picture

Based on my experience with freezing some fairly dense rye bread, it is my opinion that bread has a fairly low heat capacity. So it you take it out of the freezer when you turn on the oven to heat it will be mostly thawed by the time the oven is hot.

Rose Levy Barenbaum recommends 10 minutes at 400 deg.F for reheating artisan breads.

sPh's picture

   Thanks for the advise. Will tryit out at lunchtime _ koka2

KipperCat's picture

A friend heats frozen foil-wrapped bread in the oven for 30 minutes, but I don't remember the temperature.  I'll be home by the end of next week and can look this up if you're interested.

KipperCat's picture

30 minutes at 300 degrees for light textured bread, about 40 minutes for a heavy bread.

Adagio's picture