When you bake bread and want to freeze a loaf, do you pop it straight into the freezer while it's warm or do you wait until it's completely cooled?
I'm thinking that when it's warm, there might be more water in there that would lead to freezer burn, but also have this urge to freeze it quickly to keep it soft. I just don't know.
Can I just wrap it in plastic wrap and then put it in a normal plastic bread bag or do I need to use big freezer bag? Should I use foil? My grandma always had a bunch of layers of stuff around things she froze- plastic, then paper towel, then more plastic, then foil. Is that necessary or was she just nuts with the wrapping?
I know I'm reaching here, but...could I maybe take it out of the oven a few minutes early, freeze, and then pop it back in the oven to thaw/warm later? Or would that just ruin everything?
Any answer to any of my multiple questions will be much appreciated. I am falling in love with home-made bread.
I'm thinking that when it's warm, there might be more water in there that would lead to freezer burn, but also have this urge to freeze it quickly to keep it soft. I just don't know.
Can I just wrap it in plastic wrap and then put it in a normal plastic bread bag or do I need to use big freezer bag? Should I use foil? My grandma always had a bunch of layers of stuff around things she froze- plastic, then paper towel, then more plastic, then foil. Is that necessary or was she just nuts with the wrapping?
I know I'm reaching here, but...could I maybe take it out of the oven a few minutes early, freeze, and then pop it back in the oven to thaw/warm later? Or would that just ruin everything?
Any answer to any of my multiple questions will be much appreciated. I am falling in love with home-made bread.