I freeze much of the bread and rolls I make since it’s just the two of us. I have great results. I bake a lot of artisan breads ahead when I have time. To refresh them I use a process that sounds a little weird, but works like a charm. I defrost the bread in the zip bag over night. Then I preheat the oven to 350. When the oven is ready, I run water all over the loaf of bread and immediately put it in the oven directly on an oven rack. In about 15 minuses (more or less) the crust is crisp and I remove it from the oven and let it cool on a cooling rack. When it has cooled, it tastes and has the texture of freshly baked bread.

• Reply