Freezing fresh bread is useful for storing it until ready to consume it. For this reason, many people buy it in large quantities and then store it in the freezer, sometimes to save money by taking advantage of the offers, or to always have fresh bread on hand. Sliced bread can be defrosted quite easily, while whole bread, such as loaves, rolls and baguettes, requires a little more attention. Learning how to store, freeze and thaw bread in the right way will allow you to bring to the table a food that is always fresh, crunchy and delicious.
Steps
Part 1 of 3: Defrosting the Sliced Bread
Step 1. Thaw the number of slices you need
If you plan on using only a single serving, the best thing to do is to thaw only that one. Defrosting an entire loaf while only needing a few slices of bread would force you to eat the remainder quickly or freeze it again.
- Remember that freezing the same piece of bread multiple times will make it dry, hard and / or unappetizing.
- Take the slices of bread you plan to eat out of the freezer, then put the rest of the loaf back in place.
- If the slices are stuck together, try using a clean fork or knife to gently separate them.
Step 2. Arrange the slices of bread on a dish that can be used in the microwave
Take the slices you have decided to defrost, then arrange them on a large plate. Most of the dishes that we commonly use in the kitchen are suitable for use in the microwave, but if you are unsure, inspect the underside for any signs or marks that confirm this.
- Don't cover the bread. Just arrange it neatly on the plate, leaving some space between each slice.
- Some bakers recommend wrapping the bread in a paper towel before defrosting it in the microwave.
- Again, remember to check that the dish can be used in the microwave.
- Disposable dishes - and more generally plastic ones - are not suitable for this purpose.
Step 3. Use the microwave to heat the frozen bread slices
The microwave is not suitable for defrosting common varieties of whole bread, but it is very effective when it comes to sliced bread. As the bread thaws, the starch molecules contained in each slice will begin to form crystals, extracting all the moisture previously contained in the bread (this phenomenon is called retrogradation). The use of the microwave allows the crystals to break inside the bread, with the advantage of keeping it warm and soft.
- Set the microwave on high power.
- Heat the slices of bread every 10 seconds. In between intervals, test the defrost level.
- Using a common microwave oven, it should take a maximum of 15-25 seconds to defrost sliced bread. However, some household appliances may provide indications and have different defrosting functions.
- Do not heat the bread for more than a minute; in all likelihood you would risk overheating it excessively. Also, make sure it's not too hot before putting it in your mouth.
- Be cautious, as incorrect use of the microwave could make the bread moist and mushy or otherwise stale and stale. This happens because as the bread is heated it loses moisture, since the heat transforms its water content into steam.
Step 4. Alternatively, you can use a food warmer
If you don't have a microwave oven or if you prefer not to use it to defrost bread, you can use a common food warmer oven. This method may not be suitable for whole loaves, so it is best to use it only for bread that has already been sliced.
- Set the food warmer to the "defrost" or "frozen" function, then reheat the slices of bread immediately after removing them from the freezer.
- Again, make sure the bread doesn't get too hot, or it will end up toasting.
Part 2 of 3: Thaw Whole Bread
Step 1. Take the bread out of the freezer, then let it rest at room temperature
If you do not have an oven available or if you are not in a hurry to bring the bread to the table, you can let it defrost slowly at room temperature. The time required varies according to the size and thickness of the loaf. When it looks ready to use, you can inspect the inside by cutting a slice or gently test its softness with your hands.
- Take the bread out of the freezer.
- Return the loaf to the kitchen worktop without taking it out of the bag it was frozen in.
- Allowing a loaf to thaw completely at room temperature could take up to 3-4 hours.
- Once defrosted, even if it is ready to eat, the bread may be a little cold. Additionally, the outer crust may have lost its original crunchiness and, in the case of very moist bread, the result may be excessively mushy or stale.
- Many bakers believe that the best way to defrost bread is to put it back in the oven.
Step 2. Defrost whole bread using an ordinary kitchen oven
This method is certainly faster and more efficient than the one just seen. The result will be a warm, appetizing loaf with a delicious taste, reminiscent of freshly baked bread.
- Preheat the oven to 350 degrees Fahrenheit.
- Take the loaf out of the freezer, then remove the bag or wrapper it was stored in.
- Return the frozen loaf to the center shelf of the oven.
- Set the kitchen timer for 40 minutes. This should be enough to thaw and warm the bread from the crust to the center.
- Remove the loaf from the oven, then place it on the kitchen worktop. Wait a few minutes for it to reach room temperature.
Step 3. Soften a loaf that has hardened
Whether it has been thawed at room temperature or in the oven, whole bread can sometimes be stale or crusted too hard. Don't worry, though: with a few simple steps you can bring it back to its crunchy and delicious conditions.
- Only partially moisten the loaf with water. You can store it briefly under running kitchen water or pat it dry with a clean wet cloth.
- Now wrap the moistened loaf in aluminum foil. To prevent moisture from escaping, you will need to make sure that the bread is perfectly wrapped in paper.
- Place the loaf in the oven by placing it on the center shelf of the oven. Since the bread will need to warm up gradually, the oven should not be preheated.
- Turn on the oven by setting it to a temperature of 150 ° C.
- Smaller bread varieties, such as rosettes and baguettes, will be ready after about 15-20 minutes, while larger and more voluminous ones may take up to half an hour.
- Remove the loaf from the oven, remove it from the aluminum foil, then return it to the oven for another 5 minutes. This step will allow you to get a perfect crust.
- Remember that this method allows you to soften a stale loaf for no more than a few hours. Try to eat it as soon as possible, to prevent it from becoming tough and very unappetizing again.
Step 4. Bring back crunchiness to a thawed loaf
Whatever the culprit that has ruined the crust of your bread, a very humid climate or the defrosting process, thanks to the use of the oven it will not be difficult to restore it to its initial conditions. It will only take a few minutes, so don't lose sight of it so as not to run the risk of burning it. In a short time you should be able to enjoy a loaf with a greedy and crunchy crust.
- Preheat the oven to a temperature of 200 ° C.
- Remove the thawed bread from the wrapper and put it in the oven. Putting the bread in direct contact with the oven shelf allows for an even more crunchy crust, but you can use a baking tray if you wish.
- Set the kitchen timer for 5 minutes, then let the loaf warm up in the oven.
- After 5 minutes, take the bread out of the oven and let it rest at room temperature for 5-10 minutes before cutting it. Slicing the bread when it is still hot would make it difficult to obtain precise and uniform slices.
Part 3 of 3: Storing Bread in the Freezer Properly
Step 1. Understand how long bread can be stored
Fresh or packaged bread can be stored in the freezer for a similar time. It is important to note, however, that once the expiration date has passed, the lower quality of the bread can negatively affect the result. If you have stored bread in the refrigerator, it is not recommended to put it back in the freezer once it has reached its expiration date.
- Bread purchased from a bakery and stored at room temperature is usually good even in the 2-3 days following the expiration date. On the contrary, when it is refrigerated, at the expiration of the validity date, it is very likely that the bread has lost its qualities.
- If stored correctly in the pantry, packaged (sliced) bread can be considered good even up to 7 days after the expiration date. On the contrary, if stored in the refrigerator, it should not be eaten beyond the validity date.
- When wrapped and stored properly, both fresh bread purchased from bakeries and prepackaged bread available in supermarkets should be usable for up to six months after freezing.
Step 2. Use bags to freeze high quality foods
Commonly, freezer bags are slightly thicker than normal food storage bags to prevent cold burns. Storing the bread in a high-quality wrapper helps keep it fresh longer. Food freezing bags are readily available in all supermarkets.
- Place the loaf in a freezer bag. Let out any excess air by wrapping the bread carefully before sealing the bag.
- Insert the sealed bag into a second bag that is the same as the first. Double packaging minimizes the risk of the bread losing its qualities.
Step 3. Freeze the bread properly to make sure it stays good for a long time
The best way to always bring high quality bread to the table, even if it is defrosted and not fresh, is to store it in the freezer in the correct way. With the right temperature and the correct maintenance rules, bread should always be kept in good condition.
- Try freezing whole bread immediately after you purchase it to prevent it from becoming moldy, hard or soggy before placing it in the freezer.
- Check that the freezer is set to a temperature of -18 ° C to make sure the bread is stored at the proper thermal conditions to prevent decay.
- Note the freezing date on the food bag to find out how long you have been storing the bread in the freezer. If you have a habit of freezing several rolls and loaves, place the freshest ones in the back of the drawer so that the bread that has been frozen the longest is the first to be eaten.
- Store the bread in the freezer until ready for use. Avoid exposing it to excessive temperature changes.
- If possible, avoid packing and storing bread in the freezer on humid days. Moisture can soften and moisten the bread.
Step 4. Store the bread properly both before and after freezing
Whether you're about to freeze or have recently defrosted a loaf, it's important to know how to treat it appropriately. Proper storage will allow you to keep its qualities unaltered, giving you the opportunity to always eat good bread.
- Storing fresh bread in the refrigerator is not recommended. Although low temperatures help prevent mold from forming, they also cause premature dehydration of the bread.
- Small to medium sized loaves and rolls should be stored in a paper bag and eaten within a day of making them. Larger loaves are best suited to withstand the freezing and thawing process.
- Loaf bread should be stored at room temperature.
- In addition, loaf bread should be placed in a paper or plastic bag or in a special bread bin with adequate ventilation.
Step 5. The advice is not to keep frozen bread for too long
While remaining relatively fresh, the bread in the freezer will not keep its qualities indefinitely. Even bread stored in the freezer has a maximum shelf life: it should therefore be eaten within a few weeks from the date of freezing (if possible).
- Some bakers recommend eating it within three months of it being frozen. Others suggest using it within a month at the latest.
- There are many factors that determine the shelf life of frozen bread: the variety, the type of preservation prior to freezing and the stability of the freezer temperature.
- Leaving bread in the freezer for too long or subjecting it to large temperature changes can have a negative impact on its quality.
