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

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Par-bake your bread and finish it right out of the freezer. It's a lot easier than you think and I will show you how.
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Essential Sourdough Baking Tools:
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#baking #parbaking #bakingtechnique

Опубликовано:

30 сен 2024

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Комментарии : 70

@fperin1 Год назад

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!

@simplybeautifulsourdough8920 Год назад

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 Год назад

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 9 месяцев назад

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 9 месяцев назад

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

@OceanFrontVilla3 7 месяцев назад

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 7 месяцев назад

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

@sophieb1990 Год назад

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.

@jpeood32 Год назад

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.

@fdabill1 3 месяца назад

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 3 месяца назад

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

@filanthistavrianeas4577 Год назад

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 ❤

@juliasmelange 29 дней назад

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 Год назад

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

@corteltube Год назад

You don’t cover them ???? 😳😳😳. Cool…

@Foodgeek Год назад

I cover during the first bake, before freezing :)

@davidpipkin9568 Год назад

You don't cover the dough in the fridge ?

@Foodgeek Год назад

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

@sheilanc1 10 месяцев назад

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?

@teej008 Год назад

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.

@johnc3826 Год назад

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!

@peterharvey4375 11 месяцев назад

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

@lukaszentalis9989 Год назад

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!

@dinosore4782 Год назад

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

@kburke3849 Год назад

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

@kathleenkepley9282 Год назад

Great video and information! Thank you!!

@corteltube Год назад

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

@blenz1 Год назад

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 Год назад

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

@thestickerfarm1254 Год назад

Love your videos. Your voice and delivery is so calming

@Ridvanongun Год назад

As always great video

@lauren9004 Год назад

I love bread and bread baking

@gaborszabo9804 Год назад

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

@Foodgeek Год назад

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

@shaunpookey Год назад

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

@marcygrote3800 9 месяцев назад

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.

@diannetucker943 4 месяца назад

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

@maranatha1118 6 месяцев назад

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!

@marcygrote3800 9 месяцев назад

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!!!!!!

@Katya-zj7ni Год назад

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

@katekramer7679 Год назад

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

@Jahloveipraise Год назад

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 Год назад

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

@Jahloveipraise Год назад

@@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 Год назад

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

@eugeniacoelho1826 Год назад

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

@denisehammons779 Год назад

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

@XMickyMouseX Год назад

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.

@mansourbhatti Год назад

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

@denisehammons779 Год назад

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

@Foodgeek Год назад

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

@denisehammons779 Год назад

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

@Foodgeek Год назад

@@denisehammons779 Happy baking

@happycze Год назад

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

@jaykretek Год назад

Great video and great shirt! 👍🏼

@anettenilsson1733 Год назад

Where can I by your t-shirt?

@DeborahKeleman Год назад

Great idea! Thanks!

@rowels Год назад

You’re the best Sune 👍

@margaretnaylor9981 Год назад

Love your t-shirt!

@Tordenguden1 Год назад

Tak for dine gode videoer og test :-))

@jamonmang6099 Год назад

first

@gigalulmansur Год назад

Duude looking gooood

@mattmallecoccio8378 Год назад

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 Год назад

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 Год назад

@@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 Год назад

@@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 Год назад

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 Год назад

@@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.