Freezing Baked Goods

majik · #1 11/23/12, 07:41 AM

I need some advice. I try to bake in large batches, especially when the hens are laying at their max, and then freeze things for later. However, I'm noticing that things (bread and buns especially) are drying out in the freezer. What is the best way to wrap and freeze so this doesn't happen? Thanks!

kittyjo · #2 11/23/12, 09:51 AM

I have not found a way to keep them from drying out why don't don't you freeze the eggs then thaw and make fresh baked goods

chickenista · #3 11/23/12, 10:33 AM

It works better if you freeze the dough.
Use extra yeast (not the fast acting stuff) in the recipe.
Let it rise through the first time and then freeze.
Best if put each loaf on a cookie sheet to freeze, then wrap.

To thaw, let it thaw overnight in the fridge and then at room temperature.
It will do a slow second rise (proof). But it is also good to let it do the second rise in a barely warm oven with some extra moisture.

Then pop into the oven and bake.

majik · #4 11/23/12, 12:31 PM

I like the idea of the convenience of having things ready to go. I think some experimentation is in order. Thanks!

chickenista · #5 11/23/12, 02:03 PM

You can also half bake them.

You can buy those 'take and bake' breads in the grocery store... same thing.
They are mostly baked.

You could do that.
And as far as drying out.. I would say wrap them very well in plastic wrap. Snug.
And then put the wrapped loaves in a larger ziploc that can hold several loaves of bread. Or in dry cleaner bags even. Just cut down to size.
I guess garbage bags would work well too.

ChristieAcres · #6 11/23/12, 03:20 PM

Use a sealer! I seal using the fast seal option, to prevent flattening anything. It works great!