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

Cool shirt 😂

Hi! I am confused why don’t you bake it covered only to par-bake and then take it out of the oven, cool, and freeze. And then when you wan to finish baking it, let it thaw, and then finish baking it uncovered, just like you would have finished baking it before. If that makes me. Would this work?

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?

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.

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

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!

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.

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!!!!!!

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?

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

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

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

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

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

Tak for dine gode videoer og test :-))

You’re the best Sune 👍

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.

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.

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. 🙂

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

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

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 ❤

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

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?

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.

I love bread and bread baking

Where can I by your t-shirt?

Duude looking gooood

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?

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!

You don't cover the dough in the fridge ?

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.

You don’t cover them ???? 😳😳😳. Cool…

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

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!

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

Love your videos. Your voice and delivery is so calming

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!

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!

Great video and great shirt! 👍🏼

As always great video

Great idea! Thanks!

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

Love your t-shirt!

Great video and information! Thank you!!

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

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

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