The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pre-baked bread

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coltuc's picture

Pre-baked bread

Is start to hear more and more about the pre-baked bread. From what I understood the bread is baked until the crust forms, cooled and keep in a cool place. When you want to consume it you finish baking it for about 10 minutes.

This pre-baked bread is already replacing the frozen dough. I see it as a new threat to eat good quality bread. Does this pre-baked bread keep the proprieties of good bread baked in the classic way? What do you know about this? What do you think?



aroma's picture

... many a year.  Usually found at supermarket in-store bakeries where the smell of baking bread entices the unwary to buy.  Awful stuff and best avoided.


Bob S.'s picture
Bob S.

This type of product has been around the USA for decades, and usually goes under the name of "Brown 'n Serve". Not a bad product, if you finish the baking yourself and serve while piping hot. Par-baked bread that is finished at the store and sold as "fresh" is bound to be inferior to the real article.

cerevisiae's picture

Reminds me of Hamelman's words on when and at what temperature to eat bread, "Bad bread should eaten warm, even hot. The heat helps to mask the defects."