I have this week to bake a lot more than normal and wanted some
confirmation on what is the best thing to do with respect to storing
the loaves for later eating. As a home baker, is it better to
par-bake the loaves, freeze, and later defrost and bake or to just
bake completely and freeze? From what I have been reading, it seems
complete baking seems to be the better recommendation for
non-commercial bakeries. Does anyone have any experiences they could
relate to help me choose?
Thanks
Jay Lofstead