I want to partially bake several loaves, to be frozen, and thawed and complete baking later. How long should I patially bake them. so that yeast acitvity is stopped, but the loaves aren't completely done?
make sure they are cooked, but not browned. most loaves will set and the dough turn to bread before it's thoroughly cooked
Why do you want to do this, as opposed to fully baking them, and then later defrosting them and heating them in the oven? I ask because it's very tricky in a home setting to parbake bread so the middle sets, but the outside doesn't brown.