The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Refreshing Bread for Party

ifs201's picture

Refreshing Bread for Party

I'm having an outdoor birthday party for my daughter's first birthday party this weekend. In preparation, I baked 2 sandwich wheat loaves and 2 artisan loaves last weekend and stuck them in the freezer whole. I plan on doing a sandwich/charcuterie board for the party.


I generally bake, slice, and freeze and then just toast slices as needed, but I didn't want to do this for a party so I froze the loaves whole. 


I was planning on taking the loaves out of freezer the night before and just sticking the whole loaf in an over to get the crust crisp again for a few minutes? Any better ideas? Again, it's going to be outside in a park so I can't toast slices as needed. 


Suggestions appreciated! 

Robertob's picture

That sounds fine.  I’d also mist spray the loaves for that extra crispy crust.




rouncer's picture

I would think wetting the outside would make the crust cook slower-    maybe thats actually it,  that because it cooks slower you get a thinner one???  But wouldnt that be the same as putting it on a lower heat?


No idea, I'm just a complete beginner just taking stabs at this bread business.


Cool forum - thanks everybody. for all the cool advice!

The loaves look cool too -  Ive had some luck (even tho I'm very new) with burnt crusts, they are nice flavour injected extra!