Par Bake vs Raw Dough
I want to prepare some loaves ahead of time, transport them and bake them maybe 24 - 36 hours later, definitely less than 48 hours.
What are my options?
I could par bake them and freeze them, keeping the frozen loaves cold during transit.
Or,I could omit the par baking and freeze or chill the raw dough and pack it in ice to keep it cold during transit.
What are the advantages and disadvantages of each, considering that we're dealing with a period 36 hours or less from mixer bowl to oven? For such a short period, are the par-baking and extra prep time justified?
Dough hydration is about 60%.