Has anyone made bread the day before (not using bread machine), and cook until it is solid (not golden yet). Then cook next day until golden?
I am cooking a pork roast for dinner and want to put it in the oven until it rests.
Pls email me - mis2ko2@gmail.com
I have never done it but, it is my understanding, that is how the grocery stores offer "Fresh Baked". A company bakes the loaf 80% of the way then freezes them, ships them to the grocery store and then they are finished at the store level. So, I don't see why this couldn't be done at home.
aytab
mis2 - not a problem at all
gluten sets at about 166 f so bake until internal temp reaches that number
cool the loaf and then:
freeze or.. if you are baking the next day, place in plastic bag, leave it out and finish baking the next day.
I would spray or rub the loaf with a bit of water the next day so it recrisps the crust.
You will have some moisture loss with the par bake but it should be fine.
regards
H
Thanks for the useful info, henry! I'm going to have to remember this!
I decided to wait until today to do it. Thanks for all the tips!