I worked at a Chinese bakery for 5 years shipping our breads all over the USA.
We literally freeze it and seal it before we ship it out to our customers.
There are some breads that don’t freeze well and that’s because some of our buns have ingredients in the middle but by and large all regular bread can and SHOULD be frozen to preserve freshness.
Bro. You’re a dick for suggesting a Chinese bakery is not real bakery. We start our dough the day before and start baking at 4am and don’t leave until 4pm. All the breads and pastries are all hand made.
Hi. I’m German. I bake my own bread. My parents bake bread. My brother bakes bread.
We freeze the bread after it’s cooled down from being baked.
You know why?
Because that way, it’s great even weeks later.
Sure, nothing beats bread that’s just out of the oven. But honestly, I think I prefer bread that’s been frozen and reheated even to bread that’s only 1-2 days old.
Hard disagree my dude. I’m sure there are plenty of types of bread that don’t stand up to being frozen, but if you seal it from the dryness of the freezer, it’s an excellent way to preserve many breads. I bake my own and can barely tell a difference between a properly frozen and thawed loaf, and one that was baked a day ago.
Bake my own bread and freeze it all the time. It’s fine in the short term, and fine for much longer term if you vacuum seal. Bread that’s not loaded with preservatives goes bad in a matter of days otherwise, so freezing is just practical.
Bruh at home, we bake batches of German bread then freeze most of it so it doesnt go bad. Once a loaf is finished we take the next one out of the freezer to deforst overnight. The bread is fine and I’d take it over store bought any day
is that some bread wizard language I don’t understand? I assume you’re not making 2 semi trucks every ‘monthly cycle’ and a bisexual child every 2 months
ProTip: Freezing bread fucking ruins it. Eat it fresh or not at all
I worked at a Chinese bakery for 5 years shipping our breads all over the USA.
We literally freeze it and seal it before we ship it out to our customers.
There are some breads that don’t freeze well and that’s because some of our buns have ingredients in the middle but by and large all regular bread can and SHOULD be frozen to preserve freshness.
https://www.foodnetwork.com/how-to/packages/help-around-the-kitchen/how-to-freeze-bread
Yes, that’s why store bought bread is always shit. I’m talking about freshly baked bread from a real bakery, not some shitty factory made “bread”.
Anyone who has ever eaten real hand crafted bread from a German or French bakery would tell you the same
Bro. You’re a dick for suggesting a Chinese bakery is not real bakery. We start our dough the day before and start baking at 4am and don’t leave until 4pm. All the breads and pastries are all hand made.
Hi. I’m German. I bake my own bread. My parents bake bread. My brother bakes bread.
We freeze the bread after it’s cooled down from being baked.
You know why?
Because that way, it’s great even weeks later.
Sure, nothing beats bread that’s just out of the oven. But honestly, I think I prefer bread that’s been frozen and reheated even to bread that’s only 1-2 days old.
Waaaaaay Less stale.
Hard disagree my dude. I’m sure there are plenty of types of bread that don’t stand up to being frozen, but if you seal it from the dryness of the freezer, it’s an excellent way to preserve many breads. I bake my own and can barely tell a difference between a properly frozen and thawed loaf, and one that was baked a day ago.
Bake my own bread and freeze it all the time. It’s fine in the short term, and fine for much longer term if you vacuum seal. Bread that’s not loaded with preservatives goes bad in a matter of days otherwise, so freezing is just practical.
Bruh at home, we bake batches of German bread then freeze most of it so it doesnt go bad. Once a loaf is finished we take the next one out of the freezer to deforst overnight. The bread is fine and I’d take it over store bought any day
I make sourdough bread biweekly-ish. Freezing it (after it’s had a 24-36 hour curing period) is fine. Toasts right back up.
Do you mean twice a week or every other week?
For clarity I use semi for 2x a period and bi for every two periods. I think everyone should. :)
is that some bread wizard language I don’t understand? I assume you’re not making 2 semi trucks every ‘monthly cycle’ and a bisexual child every 2 months
Well you’re wrong, sooooooooooooooooo