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@  

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.