Partially baking and freezing bread is a great way to have fresh baked bread on hand without any going to waste. Buns can be thawed quickly and popped in a toaster oven for about 10 minutes to give a nicely golden crust.
Ingredients:
- 560 grams (4 ⅔ cups) Bread Flour
- 50 grams (¼ cup) Sugar
- 28 grams (4 tbsp.) Dry Milk Powder
- 2 tsp. Active Dry Yeast
- 2 tsp. Salt
- 50 grams (¼ cup) Vegetable Oil
- 1 Large Egg
- 270 grams (1 ¼ cups) Warm Water
Directions:
Step 1: Combine the dry ingredients. Add egg, oil and warm water, mix and knead for about 8-10 minutes. Set aside in an oiled bowl, cover and let rise until doubled in size – about an hour.
Step 2: After the dough has doubled in size, knead it for a second time. Weigh out three ounce portions and work with the hands to form a cohesive ball. Cup the bun in the palms of the hands and shape into a smooth ball. Place on a sheet tray covered with parchment paper or silicone mat. After all the buns are formed, allow to rise for about an hour.
*** If you want fully baked buns right away, let the buns rise for an hour and bake in an oven that has been preheated to 375°F. for 18-20 minutes. Brush with a tablespoon of melted butter.
Par-baking Instructions: Preheat the oven to 275°F. After the buns have risen for about an hour, bake for 25 minutes.
Allow the buns to cool and then freeze while the buns remain separated. If you don’t they’ll freeze together in a big lump. Once they are frozen completely they can be bagged together in a freezer bag.
Thaw buns for 30 minutes and finish baking at 375°F. for about 10 minutes.
Notes:
Par-baking is used in commercial baking where they have special equipment for flash freezing. It’s a very handy technique for the home baker because not every household can use up a loaf of freshly baked bread before it starts to go off.
Par-baking kills the yeast and preserves the structure of bread. A final ten minutes of baking yields a bread that is virtually indistinguishable from completely freshly baked.
It’s also a great way to prepare for holiday baking or when catering to a large crowd. It’s a perfect way to prepare for a pulled pork barbecue.
Schmecken! 