Freezing bread: this is how it works

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To have bread for an impromptu breakfast: Freeze a loaf! But this is not as easy as it seems. Many complain that the bread dries out when thawed. With the right technology, this won’t happen. Typical mistakes to avoid are:

Freeze all bread

Depending on your needs, you can cut a whole loaf into portions or individual slices. If you portion the ingredients, you can serve them more easily later and you don’t have to defrost the whole loaf for three slices.

take a breath

When freezing, make sure the baked goods are surrounded by as little air as possible. Take a freezer bag or aluminum foil and wrap the loaf or slices. It compresses most of the air. This prevents the bread from drying out when freezing or thawing.

Please note: the fresher the bread is when frozen, the fresher it will be when thawed.

Defrosting in the oven

The hardest part is defrosting. You should definitely thaw the bread at room temperature one to three hours in advance. It would be a mistake to put the bread directly in the hot oven – otherwise it will be hard and dry on the outside.

Although many recommend brushing the bread with a little water before baking: it doesn’t have to be! It’s not a mistake, but it doesn’t matter if you don’t. No effect.

After defrosting, bake the bread at about 125 degrees Celsius for about five to eight minutes.

Source : Blick