Maureen, I bake 4 to 6 loaves most weeks. I wait until the loaves have completely cooled and then wrap them in paper towels and then into freezer bags. My loaves are never soggy when they defrost. You can even defrost them in the microwave without them getting soggy.

Ann

I too bake 4 loaves at a time so I often freeze my breads. Ann has her soggy proof method and I have mine.

Here's what I do: I baked the breads and make sure they reach internal temperature 200F then I let them cool COMPLETELY, over 4 - 5 hours, before I wrap it away. Once the breads are cooled, I wrapped them in double layers of plastic wrap (or tin foil plus plastic) then into a bread bag. Twist tied the bag then freeze away. The night before I want to open a loaf I simply thaw the whole loaf FULLY WRAPPED to allow moisture re-distributed back into the crumb, then I reheat it the next day. For a crusty loaf, I would bake the loaf in an oven at 325F - 350F for 15 - 20 minutes to refresh the crust. For a soft crust loaf, I would wrap it loosely with tin foil when baking. Your loaf will smell and taste just like fresh baked bread. Al

Freezing dough is possible, but it has a very short storage time, much shorter than freezing baked breads, so be prepared to use it within 4-6 weeks.

Some of the yeast dies from the extreme cold, so for some freezer dough recipes additional yeast is often indicated to compensate for the yeast that dies. Commercially-prepared freezer dough has a high ratio of yeast in it. You may want to make a recipe with additional yeast for the freezer ONLY (not bake one, freeze one as dough) in order to get a good rise after being stored in the freezer. You may find making 3-4 smaller loaves out of the recipe, rather than 2 large loaves, will work better.

It will also depend on the type of bread you are making - lean or enriched loaves, bakers' yeast or sourdough, free-formed or panned, as to the results you get using frozen dough. If the dough is sourdough, you may need to add a small amount of bakers' yeast to the recipe (1/8 t. SAF-Instant Yeast per loaf) in order to get a good rise after the dough is frozen.

Using honey, instead of sugar, in the recipe will also aid in keeping the dough quality better in the freezer. There's quite a bit of supporting science about honey and freezing yeast breads (baked and unbaked).

The link below will give you great information on freezing bread dough.

I also make all our breads and freeze the extra baked loaves using a method similar to althetrainers. It's also the freezer method I teach in my bread classes because of consistent results.

A tight wrap, often called a butcher's wrap, is a MUST for both dough (after it's quick-frozen) or baked loaves. This will prevent migration of moisture from the dough/bread into the package, which forms ice crystals. I use one or two layers of plastic wrap, then a layer of foil.

-Grainlady

Here is a link that might be useful: Baking 911 - How to freeze bread dough.

I wrap my bread in foil and pop it into the freezer.
When I want to serve "fresh bread" I put that frozen loaf into a 300 oven for about 20 to 25 minutes. The crust is crisp enough to fool most people into thinking I mixed it that morning but if I remember to unwrap the loaf and put it back into the oven for about 5 minutes, the crust is really crisp!
Linda C

I agree with Grainlady, I often freeze dinner rolls a couple of weeks in advance of a holiday, then take them out, let them rise and bake on "the day". I do the same with cinnamon rolls.

I try not to push the envelope much past a month because at some point your bread will no longer rise.

I also just bake it and store it as Ann T does, and it's still good, but no one has been able to convince me that it's "just like freshly baked", LOL. It's good, but not "just like freshly baked".

Annie

Thanks for the suggestions, everyone. I'm going to experiment with them all. It's so annoying to lose the crunch when you have to freeze a loaf, after you try so hard to achieve it. I think I need to get some of that extra-wide, extra-strength plastic wrap, too, because the flimsy stuff we have just doesn't cut it.

I'm assuming that the lack of response to the freezing/vacuum-sealing idea means thumbs-down on that?

Thank you for the link, Grainlady. I should've thought to check Baking911. I'm definitely going to try freezing one batch of unbaked dough next time I make bread.

To reheat bread and get a good crust back on a thawed loaf of bread, preheat your oven to 500 F. Then turn the oven off and put your bread in the oven, directly on one of the racks in the middle of the oven, unwrapped. Leave in there for 5 - 10 minutes and I promise you, you can serve it and it will be as good as 'just baked.' That's one of my favorite discoveries!!

Lori

Uhhh, I don't wrap my bread in plastic wrap then foil anymore. I have "popped" that foil wrapped bread in the oven too many times ...with the plastic wrap still on it.
I need to write myself huge notes on the outside of the bread as reminders because it's a good tight wrap!

Beez.....BT DT and also never ever wrap in plastic!....any more!

BT DT here too! I now write in black marker:
CAUTION! Plastic Wrap under foil!
Ever since DH heated up a pan of enchiladas without looking under the foil...
J

Anything that promises frozen bread tasting like "just baked" is worth a shot! Thanks, Lorijean. Do you thaw the bread in its freezer wrapping or take that off before setting out to thaw?