Beadiscisity lost after freezing bread?

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mrk

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mrk

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Crumbs, I'm at work on a Sunday with a colleague and we are having a serious discussion on if you put bread in the freezer and then take it out after x days past its sell by date if it loses its breadishness or stays fresh and retains its wholemeal goodness.

The current bread loaf expired on the 3rd but after defrosting it looks like new, it feels soft too with no signs of being out of date.

My argument is that if freezing bread kept it fresh then shops would do the same too but if the flavour is lost after sell by date passes even when frozen it's no good anymore for healthy eating.

It's lost its breadiscosity ?
 
I find frozen/fridgerated bread ends up quite dry, specially round the crusts, depending on how it's defrosted it might end up soggy in the middle. Imo it loses some of its breadiscosity cos of that.
 
We freeze milk all the time, purely for the convenience - if we run out of bread, then we just bake ourselves a small 500g loaf. :cool:

Milk - give it loads of time to defrost, ideally 24 hours at room temperature, longer if possible. When the milk feels at room temperature, shake it like hell, then shove in the fridge - shaking the milk is probably the most important bit.

Bread - well when I see the bread in the fridge running low, I just transfer a loaf from the freezer to the fridge. If possible, give it a half a day to defrost in the fridge.
 
basmic said:
Milk - give it loads of time to defrost, ideally 24 hours at room temperature, longer if possible. When the milk feels at room temperature, shake it like hell, then shove in the fridge - shaking the milk is probably the most important bit.

Bread - well when I see the bread in the fridge running low, I just transfer a loaf from the freezer to the fridge. If possible, give it a half a day to defrost in the fridge.
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Basmic speaks the truths on how to correctly defrost bread and milk!
 
I've never had any problems with freezing bread. I keep a fresh baked loaf in there and take however many slices I want, defrost them and presto - the taste of freshly baked bread.
 
ex girlfriends family kept the bread in the freezer all the time, if you wanted toast then it was straight from the freezer to the toaster - works ok
if you were making a sandwich for your lunch box then it was fantastic! All you had to do was spread margarine on the frozen bread which was super easy because the bread was nice and hard, and then by the time you got to lunch time to eat it then it was already defrosted! FAB!

fresh sandwiches were something a bit different though...
 
All I can offer to this thread, is that Hovis Best of Both has to be the worst tasting bread I have ever come across.
 
Refrigerated bread sucks.

I like my sandwiches at room temperature, so it doesn't feel like I'm biting into a dead man's hand. :p
 
Picture is for illustration purposes only and final product may differ slightly :p
 
iCraig said:
Refrigerated bread sucks.

I like my sandwiches at room temperature, so it doesn't feel like I'm biting into a dead man's hand. :p
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You shouldn't keep your severed hands in the fridge, try putting them in the bread bin for the room temp freshness.
 
Hades said:
Yep, keeps it fresher for longer :)
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Not quite true. It stales quicker in the fridge because the reduced temperature drives the moisture out the gluten, but the low temperature reduces moulding. So it's 6 of one half a dozen of the other.

See what I did there with the baker speak. I know what I'm talking about :cool:
 
Jonny69 said:
Not quite true. It stales quicker in the fridge because the reduced temperature drives the moisture out the gluten, but the low temperature reduces moulding. So it's 6 of one half a dozen of the other.

See what I did there with the baker speak. I know what I'm talking about :cool:
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Have you seen an anime called Yakitate Japan? it's a whole anime (and hilarious too!) dedicated to baking bread from around the world!
 
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