Par-baking Bread | Fresh bread from the freezer | Foodgeek Baking

[@simplybeautifulsourdough8920]

Great video! This is a method I've been employing for a while, and so many other sourdough bakers are amazed! I do a couple of things different, but with the same result. One thing I have found is that if the bread is not quite fully baked when it goes in the freezer, It will finish rising upon baking later. This pleasantly surprised me. I've also learned that if I put the frozen bread in the oven while it is heating, it helps with thawing before the final bake. 🙂

[@a.w.3480]

Ive been doing this for a couple years. works great. I bake about 80% of the way, cool completely, wrap in foil & put in a plastic bag, freeze. Thaw completely, remove foil, spray with water all over and bake for 20-30 min at 400F (preheated) on an open oven rack to the color i want. Its good as any fresh loaf!

[@m27238]

Do you bake it the first time at the same temp as if you bake it regularly? I read that you have to reduce the temp in Par-baking

[@a.w.3480]

​@@m27238yeah I keep it the same. It's technically fully baked through, just left more blonde.

[@OceanFrontVilla3]

Personally I don't use foil in cooking or baking unless the item is covered or wrapped in parchment first. Aluminum is linked to Alzheimer's (I don't use aluminum cookware either).

[@a.w.3480]

​@@OceanFrontVilla3yeah, it's not baked in the foil, I take the foil off before rebaking

[@fperin1]

I've never had any luck with rejuvenating the frozen loaf right out of the freezer... no matter how I do it, it's gummy in the middle when I slice it. So, I leave the frozen loaf on the kitchen counter when I go to bed and set the oven timer to pre-heat early enough so that when I come into my kitchen the next morning, all I have to do is put the now completely thawed loaf in the oven for 10 minutes. Perfecto mundo!

[@sophieb1990]

I just slice my loaf and freeze it. Each morning take slices as needed for my family out of the freezer and toast them! Very easy and the result is the same as if we used a fresh loaf.

[@lauren9004]

I love bread and bread baking

[@johnc3826]

As a variation of the same concept, I have par baked a loaf of sourdough for the first 30 minutes in the Dutch oven then removed it from the oven and let it cool. At this point, the crumb and crust are set but the color of the crust is blond. Put it in a zip lock bag in the fridge for 3 days. Then when we want the loaf in the middle of the week, take the loaf from the fridge, let it acclimate for 30 minutes to an hour. Then put it in a 350 degree oven for 15 -20 minutes until the crust has carmelized to your liking. Love your videos!

[@maranatha1118]

I love this! 😍😍 thank you! This is a great way to make “gift bread” in my opinion because you can just have a bunch of these in your freezer waiting for you to “finish” if some occasion for celebration comes around!

[@jpeood32]

this is how most artisan breads at large retail outlets finish and sell those fancy loaves. Most people think they are slaving away in the bakery along side the cake decorators, who BTW work their butts off. Vie de France baguettes, fresh in your local bakery? I don’t think so. Par-bakes and then finished, yes. I have worked in the industry and know first hand. I have finished several items that are par-baked from good named producers and then put the breads out on the shelves, presented as fresh baked and indeed they really are and taste great.

[@Katya-zj7ni]

Fantastic! Thanks so much for that . I’m fed up baking every other day. I see a whole Sunday par baking loaves ❤

[@marcygrote3800]

thank you, thank you and thank you. I knew it could be done, but was too lazy to make all the loaves to test. You did the work! Never thought about the fact that when doing the final baking, I won't have to let it cool! How cool is that! Warm SD bread!!!!!!

[@lukaszentalis9989]

I've been out of the bread game for a year or so, and thus haven't seen your videos. And I gotta say, wow Sune, the quality has definitely improved!

[@thestickerfarm1254]

Love your videos. Your voice and delivery is so calming

[@kburke3849]

Going to try this with my sandwich loaf. Thanks for the info!

[@filanthistavrianeas4577]

I made this recipe today and baking - freezing tomorrow. SUNE can you please make a Greek inspired traditional Easter bread? We call it Tsoureki. Easter is coming and I’d love to make a sourdough version of it ❤

[@kathleenkepley9282]

Great video and information! Thank you!!

[@diannetucker943]

Wonderful information. Thank you very much. I am definitely going to try this.

[@corteltube]

Your videos are the best ☺️. I owe my sour dough skills to you.

[@teej008]

I like to bake two loaves. One I eat over 3-4 days and one that I cut up and freeze for making toast out of. Any leftovers after day 4 go in the freezer too.

[@Ridvanongun]

As always great video

[@fdabill1]

Good afternoon. Thank you for this video. Looking forward to trying. I’m new to sourdough and struggle with proofing. Can you clarify what you mean by at room temperature you should expect 50%? I always thought I was to wait for the dough to have doubled. Thanks for your help.

[@Foodgeek]

At double you will probably over ferment your dough unless your room is on the chilly side 😊

[@jaykretek]

Great video and great shirt! 👍🏼

[@DeborahKeleman]

Great idea! Thanks!

[@marcygrote3800]

I usually bake with steam on a baking steel. Just follow the directions for "baking straight in the oven", i.e. @ 400° ? I usually bake at 450° then remove the steam.

[@margaretnaylor9981]

Love your t-shirt!

[@rowels]

You’re the best Sune 👍

[@shaunpookey]

Hi Sune I’d love to see an experiment with cold oven start, I’ve been seeing a few people make bread with a cold oven because of the energy crisis

[@Tordenguden1]

Tak for dine gode videoer og test :-))

[@blenz1]

As always a great video - Thanks. Can I ask what you sprayed into the bulk proofing container? I haven't seen you do that before, does it help release the dough after proofing to keep some of the rise inside the dough?

[@Foodgeek]

It's just baking spray, and, yes, it makes the dough just glide out after proofing :)

[@juliasmelange]

I usually bake my bread to an internal temp of 208-209. If not baking completely then after removing from freezer and defrosting wouldn’t you want to leave it in the oven until it reaches 208-209?

[@gattamom]

My mother used to run the loaf under water before rebaking. 9:34

[@denisehammons779]

Could this be done for pan loaves as well?? Would be great for Market Days and not having to get up at 2am!

[@XMickyMouseX]

There is a third option bake the bread fully, cut it into slices, put it in a freezer bag and into the freezer. The evening before using it, take it out of the freezer and let it thaw over night. Next morning use it directly or put it in the toaster. Tried this with breakfeast rolls. The crust will get a bit softer without the toaster.

[@sheilanc1]

I just pull out of freezer thaw it's great. I'm not a huge dark crust kind of person. I love my sourdough bread husband and family love it more. I want a soft bread that's not dense using my sourdough starter. I'm thinking that's not possible?

[@peterharvey4375]

Could a par bake one day and then put in fridge overnight (not freeze) then final bake the next day?

[@katekramer7679]

It appears that Sune's dad jokes have now evolved from "funny pun" to "Prank the viewer".

[@gigalulmansur]

Duude looking gooood

[@Jahloveipraise]

Random question, so what percentage of growth during proofing do you usually look for with your sourdough? Like 50% or closer to 100% increase in the banneton?

[@Foodgeek]

25% if proofing warm, 50% at room temperature 😊 None in the banneton 😊

[@Jahloveipraise]

@@Foodgeek nah i meant like final proof in banneton not for bulk lol, is there a certain growth you're looking for or just that it's puffed up more than when you shaped and put in the fridge?

[@Foodgeek]

@@Jahloveipraise My method doesn't require proof in the banneton. I put it straight in the fridge after shaping 😊

[@eugeniacoelho1826]

​@@Foodgeek that's interesting so in your method for warm temperatures you bread grow only 25% in total ?

[@gaborszabo9804]

Are you shaping with water on the counter instead of flour? New method?

[@Foodgeek]

I am. I've been doing it for my last few videos. It makes for less shaping artifacts in the crumb 😁

[@denisehammons779]

Would there be a good temp to bake it to? A temp where the crumb is set?

[@Foodgeek]

This is actually answered in the article, but I'll give you the secret temperature: 90C/194F 😁

[@denisehammons779]

@@Foodgeek thanks so much!! Testing some loaves tmrw!

[@Foodgeek]

@@denisehammons779 Happy baking

[@happycze]

lol, got one scored dough in the freezer for tomorrow 😉

[@davidpipkin9568]

You don't cover the dough in the fridge ?

[@Foodgeek]

Nope. It gets dry on the top, but in the end you can't tell the difference :)

[@anettenilsson1733]

Where can I by your t-shirt?

[@mattmallecoccio8378]

Sune, if you already haven't, would you be willing and able to make a video on how to get store bought bread texture and crust? I know it's odd for a home baker who should want homemade texture and crust to want the store bought texture, but I was just curious if you can make bread at home exactly like the store bought

[@katekramer7679]

Can you elaborate about what you mean by "store bought bread crust"? Personally, I often feel like the darker crusts in most YT baking videos is too hard and brown for my preferences. I like my bread softer.

[@mattmallecoccio8378]

​@@katekramer7679 yeah. I mean the extremely soft, a person with no teeth can eat it without trouble, no chew, Wonderbread kind of crust. Supermarket bread texture. I like my bread both ways, but when I'm trying to eat bread and butter I enjoy a firmer crust, but when I'm having sandwiches I don't like having to fight with a chewy crust. I like the supermarket bread with sandwiches.

[@katekramer7679]

@@mattmallecoccio8378 Oh, like sandwich bread? I don't have any experience with that. *But* based on what I've read and watched: 1. You'd need totally different recipe from this one - more like a brioche 2. Baking covered for the entire bake will lead to a lighter, somewhat softer crust 3. Putting the cooled, finished loaf in a *plastic* bag traps moisture, which is usually considered a bad thing for people who like firmer crusts, but in your case it will soften the crust, which is actually what you want. So those are my best suggestions.

[@leiferickson3183]

Search his videos, I recall at least one sandwich loaf video. Also if you keep the bread in a plastic bag it generally makes the crust go soft.

[@mattmallecoccio8378]

@@leiferickson3183 Thank you. However, I've made sandwich loaves and put them in plastic bags and while the crust softens it doesn't soften as much as the Wonder bread type of loaf. I'm curious as to if I can make bread THAT soft at home.

[@mansourbhatti]

When you cold retard the loaves - do they rise or stay the same volume?

[@corteltube]

You don’t cover them ???? 😳😳😳. Cool…

[@Foodgeek]

I cover during the first bake, before freezing :)

[@dinosore4782]

You say bake but have it set in convection obviously the way bread should be made

[@jamonmang6099]

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