[Sca-cooks] Bread question

[johnna holloway]

You might go through this website for
suggestions.
http://www.zingermans.com/
They ship several hundred loaves a week and
have instructions regarding freezing the loaves
and how to unfreeze them then for the best flavour.

I always liked these titles:
Crust & Crumb:
Master Formulas for Serious Bread Bakers
by Reinhart, Peter
 and
The Village Baker by Ortiz.

It all depends on how much time you want to
devote to bread baking and not doing something
else that needs to be done.

Johnnae llyn Lewis  Johnna Holloway


Vincent Cuenca wrote:>
> A question for all the baker types out there...>
> I'm considering baking bread for an upcoming feast.  The last time I tried
> this, I baked the bread ahead of time and froze the finished loaves.  I
> wasn't exactly happy with the results, needless to say.>
> I'm looking at doing a very simple bread: flour, water, yeast, salt, rise
> once, shape, rise again and bake.  Can the dough be frozen after the first
> rise without killing the yeast?  Or should I try to mix it up onsite the
> night before and let it rise in the walk-in fridge?>
> Of course, we have some very good Italian bakeries in town...>
> Vicente