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Farm Kitchen:  Half loaves of artisan bread?  |
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Patsy
True Blue Farmgirl
592 Posts
Illinois
USA
592 Posts |
 Posted - Aug 09 2007 : 1:42:20 PM
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I would like to make bread for just one or two people. A full loaf always goes to waste (or should I say, goes to the birds).
I am especially interested in artisan breads. If I use a half recipe, do you think the bake time would be the same?
Lots of experts on this board and just wondered your opinion.
May God bless those who love the soil,
Patsy
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Alee
True Blue Farmgirl
22941 Posts
Alee
Worland
Wy
USA
22941 Posts |
Posted - Aug 09 2007 : 3:51:30 PM
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It should be roughly the same bake time but maybe less by 5-10 minutes depending on the bread. I would try and just watch that first batch until you see that signature golden-brown color.
Alee
The amazing one handed typist! One hand for typing, one hand to hold Nora!
http://home.test-afl.tulix.com/aleeandnora/ |
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Tina Michelle
True Blue Farmgirl
6948 Posts
Tina
sunshine state
FL
USA
6948 Posts |
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Patsy
True Blue Farmgirl
592 Posts
Illinois
USA
592 Posts |
Posted - Aug 10 2007 : 06:34:53 AM
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Do you think it would be okay to freeze some dough? I have seen it at the supermarkets in the frozen section but never knew if it tasted the same. Maybe double wrapped in plastic wrap? That would sure solve some of my problem. Do you think you would let it rise once before you freeze it or would you freeze it right after the dough is made?
May God bless those who love the soil,
Patsy
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Ronna
True Blue Farmgirl
1891 Posts
Ronna
Fernley
NV
USA
1891 Posts |
Posted - Aug 10 2007 : 07:25:51 AM
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May I suggest parbaking what you won't be using right away? Bake at a slightly lower temp until the loaf is baked but not browned. You can freeze or refrigerate at that stage and just finish it off to brown and freshen when you need it. I expect everyone has seen "brown and serve" rolls at the market, especially around the holidays. Same concept.
Ronna |
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emsmommy5
True Blue Farmgirl
1547 Posts
Angie
Buckley
WA
USA
1547 Posts |
Posted - Aug 10 2007 : 07:31:18 AM
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You can freeze the dough. I let it rise once before freezing. But I will admit, for most breads, parbaking is great. I especially like pre-baking pizza shells.
Lord, keep your arm around my shoulder and your hand over my mouth! |
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kitchensqueen
True Blue Farmgirl
521 Posts
521 Posts |
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Hideaway Farmgirl
True Blue Farmgirl
1553 Posts
Jo
Virginia
USA
1553 Posts |
Posted - Aug 14 2007 : 11:28:02 AM
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Patsy, you could always share the second half with someone else; say, a farmgirl in Virginia, if you can't find anyone closer to home!
Seriously, I make loaves of bread in my bread machine and when I have time, I make multiple loaves up and freeze them; so you should be able to double-wrap half-loaves for your freezer (or for shipping to us, LOL).
Jo
"Wish I had time to work with herbs all day!" |
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Farm Kitchen: Half loaves of artisan bread? |
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Half loaves of artisan bread?
