Freezing & Thawing Frozen Artisanal Loaves....
Hi fellow bakers and bread lovers.
I make/bake 2 artisanal loaves at time, but since I am a single person living alone, I freeze one loaf as I eat the first one. My question is on the best way to thaw and/or re heat.
I wrap the the loaf tightly in cellophane wrap and then put in a plastic bag before freezing. For thawing, previously I would thaw overnight (or 24 hours) by leaving on the counter in its wrap and bag. The loaf is edible but lacks the firm, crunchy crust and it take a long time to thaw. I've heard people talk about putting the frozen loaf in the oven to thaw/reheat. I've seen various times and temps recommended for that. I'm trying now at 350, but not sure yet on time - perhaps 20 mins.
What do people think is the best way to revive a frozen artisanal (mostly wholegrain sourdough bread)? Do people reheat the loaves? If so, what time and temps?