I'm having an outdoor birthday party for my daughter's first birthday party this weekend. In preparation, I baked 2 sandwich wheat loaves and 2 artisan loaves last weekend and stuck them in the freezer whole. I plan on doing a sandwich/charcuterie board for the party.
I generally bake, slice, and freeze and then just toast slices as needed, but I didn't want to do this for a party so I froze the loaves whole.
I was planning on taking the loaves out of freezer the night before and just sticking the whole loaf in an over to get the crust crisp again for a few minutes? Any better ideas? Again, it's going to be outside in a park so I can't toast slices as needed.
Suggestions appreciated!
That sounds fine. I’d also mist spray the loaves for that extra crispy crust.
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I would think wetting the outside would make the crust cook slower- maybe thats actually it, that because it cooks slower you get a thinner one??? But wouldnt that be the same as putting it on a lower heat?
No idea, I'm just a complete beginner just taking stabs at this bread business.
Cool forum - thanks everybody. for all the cool advice!
The loaves look cool too - Ive had some luck (even tho I'm very new) with burnt crusts, they are nice flavour injected extra!