Quote:
Originally Posted by Deskisamess
I've been freezing some bread items, specifically Brioche burger buns, and some Italian rolls made at a local bakery. We can't use 8 burger buns that quickly, and the rolls are sold 12 to a bag, and they go bad quickly.
I wrap each bun in good stretch type wrap, brand named Stretch-Tite, then place them into quart freezer bags, suction out the excess air, and freeze. Same with the rolls. When you remove them from the freezer, they need 24 hours to totally thaw and reabsorb any moisture. That is the important part. If you take the frozen bread out of the wrapper before that happens, it will be dry dry dry.
That has worked out very well for us. Hubby freezes his English muffins in their packages too, and as long as he doesn't open the pack before the moisture is absorbed, they are good as new.
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Hmmm...I haven't found that the plastic wrap is a good-enough moisture barrier. What I do is wrap bakery loaves (italian, baguettes and the like) in a paper towel, snugly but not crazy-tight and then wrap them in foil. If you take them out of the freezer and allow them to come to room temp and then remove the foil to complete defrosting, the paper towel keeps the rime from making the bread moist/wet and we get bread that is 98% as good as the day we bought it.
When you suction out the air, do you get the ubiquitous rolls the size of a pair of dice effect?
Hitch