If You Freeze It Correctly, Even After a Week It Will Remain Soft, Aromatic and Almost Indistinguishable from Freshly Baked. The Main Thing Is to Know Several Simple Rules.

Many people think that after the freezer bread becomes dry or rubbery. In reality the reason is not in the freezing, but in how exactly it was prepared and defrosted.

• Freeze only fresh bread. If the loaf or bun has already started to go stale, the freezer will not return freshness to them.
• Cut into slices. This way you will not have to defrost the whole loaf. You will be able to take out exactly as much as is needed for one time.
• Pack well. A dense zip-lock bag or food film is best suited. The less air remains inside, the better the taste will be preserved.
• Do not store next to products with a strong smell. Bread easily absorbs foreign aromas even in the freezer.

How to defrost correctly?

The simplest way is to leave the slices on the table for 20–30 minutes. If there is no time, put them in a toaster or for 5–7 minutes in an oven heated to 170–180 °C. The crust will become pleasantly crispy, and the middle soft and warm, as if the bread has just been brought from the bakery.

A little trick

Before putting the bread in the oven, lightly spray it with water. During heating light steam will form, which will return the soft middle and freshen the crust.

So if sometimes an extra loaf remains, do not hurry to dry it into rusks. Correct freezing will help preserve the taste, aroma and texture without any losses.