November 6, 2011 - 9:20pm
Defrosting?
I've never really frozen bread before I started baking. I stashed away half a loaf in the freezer last weekend, since I didn't bake anything this weekend, it's time to get that out. Should I simply take it out and put in the fridge to defrost? Room temp? Microwave defrost? (Not in an awful hurry, just want to know what is the preferred approach .. it's a light rye, btw.)
Thanks!