Bread Making on board

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Originally Posted by s/v Jedi

We defrost but the way you describe the other option I’m gonna try that too

Ah, I guess I skipped over the part about freezing them. I thought you were just talking about half baking them to make them keep a bit longer then baking them when you need them. I'm dubious about whether cooking from frozen would work, I suspect you would end up with water trapped inside that would ruin the texture, but worth a try.

[JPA Cate]

Parbaked rolls and bread thaws fast. With my oven, they would have long thawed, before it got up to temperature.

Ann

[Simi 60]

Parbaked bread takes up a lot of freezer space.
Must have big freezers.

[s/v Jedi]

Originally Posted by Simi 60

Parbaked bread takes up a lot of freezer space.
Must have big freezers.

But when you make it yourself, you only stow the flour etc. in bulk and only have to deal with a single batch of rolls.

With our machine, we get dough for 16 rolls of which 12 need to be stored. For tomorrow in the fridge and next two days in the freezer but the other way around also works.

We may have some issues just after leaving but soon after space comes available.

BTW, we make our own mixes that only require water added. Vacuum sealed it works out well but we do notice the yeast looses potency so now we add some yeast and from here on will not include it. We use butter powder, egg powder, milk powder etc. where a recipe calls for those ingredients and it works great

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Originally Posted by s/v Jedi

Vacuum sealed it works out well but we do notice the yeast looses potency so now we add some yeast and from here on will not include it.

Yup, I notice this too. I definitely recommend going for the single serving sachets of yeast to anyone thinking of doing this, rather than a larger packet.

[sparrowhawk1]

I know there's probably a thread on baking without an oven but my search didn't bring it up. This is one of those why didn't I think of that : it's so simple. And gives really good results.
https://youtu.be/KFHpKoJKuJ4