Tales from the Back of the Freezer: I Came, I Thawed, I Conquered
If one prepares and freezes stocks and stews and sauces, and breads, it is necessary to re-organize one's freezer frequently. In my case, "frequently" means approximately annually.
I recently went on an expedition in my freezer, to determine whether there was a stash of frozen pesto there (there was not, so I have another project when I didn't need to have another project). In the course of my expedition (picture pitons and ice axes), I realized that I was reorganizing my freezer. Fine, it needed it.
In the process, I came to a useful realization: Bread that isn't very good frozen and then thawed (e.g., my cheese-onion-curry bread) just sits in the freezer, gathering age, with no real prospects for a happy future. This is especially true of breads that don't make good croutons or bread crumbs or altus (the proper destiny of most mediocre loaves). So, I've adopted a new rule: don't make more cheese-onion-curry bread than we can eat or give away within a day of baking.
Also, in the process of organizing my freezer, I found a forgotten treasure. Way in the back, in the bottom, behind and/or beneath the 2010 baguette experiments (destined to be crumbs) and the 2010 Smoked Turkey Gumbo (destined to be dinner this week), I found one of the first pan loaves I ever baked. Labeled "Honey Whole Wheat Bread September 2010", it appears from my blog that this bread was baked on September 28, 2010, approximately one month after I started baking bread. I didn't really remember this bread, but I had bacon, lettuce and tomatoes on hand and I was not interested in a BLT on stale baguette.
So out came this frozen specimen, like a Mastedon from the Arctic ice. Unlike a Mastedon from the Arctic ice, however, it thawed quickly and I sliced it up, toasted it up, mayoed it up and ate it with the above-mentioned B, L and T. And here's what I found: (1) a well-packaged sandwich loaf keeps very nicely for 10 months in the freezer, (2) that honey-whole wheat formula (http://www.thefreshloaf.com/recipes/wholewheathoneybread ) is pretty dang good and I should try it again, (3) forgetting things in the back of the freezer can be exciting (if you don't have a life), but doesn't really make for much of a blog post.
So, do any of you have a shorter memory than the freezer-shelf-life of your breads, so that you make exciting "discoveries" when you go on an expedition in your freezer?