Our bread stores and freezes really well. The secret to storing your bread is to think about the crust to center ratio. So fatter loaves store better than thinner ones. A malted loaf is going to come back from frozen better than a baguette. So first things first ...
- our bread keeps best in paper, not plastic. Store or freeze in paper.
- if you want to have toast simply defrost your loaf and go nuts. But if you are after fresh bread from the freezer, you need to 'refresh' it. What does that mean?
- So ideally defrost your loaf. Then turn the oven on to 180. Once the loaf is defrosted run it under the tap. Don't soak it soak it, but don't be afraid. Shake it off a little and put it in the oven. Don't leave it too long - maybe fifteen minutes but keep an eye so the crust doesn't get too dark.
- Take out of the oven and you are good to go. You have re 'fresh' ed bread.
- Can i do this from frozen? Yes you don't have to defrost. It takes more time in the oven and you are more vulnerable to overcooking the crust. But i've done it lots. You'll be fine. The risk is you don't wait long enough. You cut into the loaf it is still frozen in the middle.