Bake for minutes. Freezing Traditional Bread fresh baked Allow bread to cool completely; slice as desired. Wrap the entire loaf tightly in plastic wrap and place in a freezer-safe plastic bag for storage. To eat untoasted, remove the desired number of frozen slices and allow them to thaw up to 5 minutes. Take your whole loaf or partial loaf and run it quickly under running water just to wet the outside.
Place the loaf on a baking sheet and heat until it is dry and crusty on the outside — 6 to 10 minutes, depending on its size and wetness. Place the pot on the stove over low heat. Allow it to warm for about five minutes, then remove the bread and check to see if it has been thoroughly heated. If not, replace it in the pan and warm it for another few minutes. An alternative method is to wrap the bread and steam it in a steamer pan above simmering water.
These critical temps are important if you want bread that is cooked through and not gummy in the center but is still moist and tasty. Doneness Tests for Yeast Breads Use an instant-read thermometer and be absolutely sure when your bread is done.
Q: What if I ate it without baking it? It can typically last for about 4 to 5 days at room temperature. Whatever you do, please do not refrigerate your bread.
It will cause your bread to stale significantly faster. Suitable for home freezing. Use within one month. Defrost thoroughly for a minimum of 2 hours in a cool, dry place. Parbaking is a cooking technique in which a bread or dough product is partially baked and then rapidly frozen for storage.
They are completely safe to eat after thawing. Finishing the breads in your oven will give them a golden crust and will refresh the moisture that was locked in during the freezing process. Baking Instructions: Preheat conventional oven to degrees F.
Remove bread from packaging. Wait 30 minutes, then take a bit of warm water and get your hands and work surface damp. Pour out the dough and fold it three times. Stretch the end of the dough toward you, then fold it away from you.
Rotate 90 degrees and repeat. Then repeat. Now you should have a nice tight ball. Put it back in the bowl and continue with the proofing process. So if the recipe calls for an hour, bake it 45 minutes.
But the time is just an estimate. The goal is to completely bake the bread internally to a temperature of degrees without browning it at all on the outside.
Once it's reached that internal temp, take it out. Let the bread cool to room temperature. This will take longer than you think, at least 2 hours. Once it's cool, put it in a plastic bag until later. If you're baking it the same day, you can just refrigerate or keep it out at room temp.
0コメント