94: How to Freeze SMALL Rolls and the BEST way to Bring them Back! - Bake with Jack
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- เผยแพร่เมื่อ 6 ส.ค. 2024
- Fresh bread freezes really well, but defrosting it well is another thing entirely. In this video I try four different ways to see what's best!
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Well, I don’t have a freezer cause I live in a cave...
You forgot to do it in that Essex accent.
I believe you. Cave? Where I come from we call it a dumpster.
I am a man in his 50's and brand new to this "baking business" so I need all the help I can get...and "Bake with Jack" has inspired me to go out and buy a bag of flour and some yeast! :) Oh and now I know how to properly freeze and thaw some of the "delicious" homemade bread which I will be baking...fingers crossed! LOL! Ta Jack!
Adrien
He talks like a machine gave me a headache
🥺oh papa adrian you are precious!
I have been baking a weeks worth of 110g rolls at a time and freezing them. I fully bake them before freezing and then defrost using the microwave. 30 seconds defrosts one and I then just need to let it cool before using. They even come out crusty, if that’s how they were frozen.
Really appreciate your posts and just how informative they are for novices like me. Thanks.
After finding BwJ on youtube several weeks ago, and then finding your tips and listening to all of them (4 days - 92 tips) I have gone through withdrawal - missing your animated voice and videos. I have just finished my fourth round of baking bread with the same recipe - tweaking it each time and and weighing the ingredients carefully. Found my biggest problem was adding flour while kneading until it was not sticky. I now use fingers and scrapers to knead until not sticky and I finally have a recipe for sandwich bread that I really really like and can whip up with no guesswork. Started looking into how to freeze so I can have fresh bread every 3 days or so and - lo and behold - here you are. I have learned so much listening to your tips and videos. Thanks for taking the time to prepare these videos and keep us excited about making bread. I know they look like they were easily done - but try doing anything like this Every Single Thursday and see how quickly you run out of ideas and enthusiasm. Sour dough bread is next on my agenda and I will leave this missive with another Thank you so much from across the pond.
Lorna
Care to post a recipe for the sandwich bread?
I bake up two or four white loaves at a time and then once they are cooled I wrap them in cling wrap and place them in a freezer bag. I do nothing more to revive them but place them on the counter to thaw. I have been very happy with the results and it allows us to have "fresh" homemade bread throughout the week without the need of baking each time. Always love Bake with Jack's weekly videos here is Kansas!
Best for me:
1. Preheat oven to 150°C. I'm using a relatively low temp so it doesn't brown anymore.
2. Wet the frozen with water. Shake off any excess. That way the crust doesn't get too tough.
3. Bake at 150°C with fan for 11 min.
4. Profit.
For other Yanks: 150°C = 302°F. I'm going to try this on croissants that I buy freshly baked (but which are substantially less expensive to buy in batches).
Thanks Jack. Would you consider recording a video about the best way of pre-baking and then finally baking fully right before eating, please?
Yes please!!! I second this!!
Jack: great tip, especially the testing of ways to resurrect! When I make a batch of a dozen dinner roles I wrap them individually in cling wrap before placing them in a heavy duty bread bag which I close with an OXO Good Grips Bag Cinch (availalbe from Amazon) and popping into the freezer. This has worked well for me and I've never had a freezer burn issue.
Thanks for all the work you do in producing these informative and entertaining videos. By far the best series for the home bread baker.
Terry
And this is why I'm a subscriber to your channel! This is exactly what I was looking for! Great information! I was just asking about this topic last week and BAM, here you are making a video about it! 👍🏼
Thanks for showing all 4 versions of heating up these rolls from freezer. Very helpful. It’s esp helpful when hosting a dinner party to have rolls already done, so one less thing to worry about.
BwJ you are one of my three favorite TH-cam presenters.Thanks to you I have mastered baking bread. Can you please make a tutorial on how to make pizza dough.
Thanks! You have solved my dilemma with having fresh bread on family night dinner and sending my kids home with "fresh" baked bread. Now we can have our bread and eat it too xo
Thanks for this. I’ve often wondered how to bring rolls back to life after freezing and have tried the par bake method that you mentioned at the end. However, I am going to try method #3. Straight from the freezer into a cold oven set to 350 degrees for 17 minutes. The reason I think this will be best for me is because I already take my sourdough baked loaves, slice and freeze them the next day. I bring each slice ‘back to life’ in my toaster, first set on defrost, then toasted. The bread actually tastes better this way! In my opinion, of course, but most everyone who happens to be in my kitchen when the breads pops out of the toaster raves about how delicious it is. 😋
Hi did you cover rolls in oven ?
I have yeast rolls I want to defrost and bake before thanksgiving. Do you think your method would work for those?
As always, you produced another very informative and fun video! I will bake some rolls for Christmas this week and freeze them! 😘
2:27 overnight defrost, leave it on the kitchen counter overnight
2:57 same, but after that, this time you pop it 10 minutes in the oven at 200°C.
3:42 straight out of the freezer into a non-preheated oven for 17 min. Oven reached 190°C
i'll write the fourth one later gtg to work haha
thank you for sharing your joy , your expertiese and most of all your mastery! I LOOOOOVE watching you and learning from you :-)
Liana
Great advice to par-bake and freeze. I made two fully baked baguettes yesterday planning to freeze one and it would have been smart to pluck it out early and finish baking later. Thanks, Jack.
Hi Jack and everyone, I've been a subscriber and a fan for maybe a couple of months now and this is my first comment so I gotta lead with a big THANK YOU. I've enjoyed and benefited from your content and damn sure it upped my rather amateur bread baking skills. Really good stuff!
I've been making larger loaves mainly and I use the same technique here except that I slice it before I freeze it so I can take out the slices I need later on and leave the rest frozen. The problem is that heating a slice either loses me the crust (if I heat in microwave) or completely dries the crumb/inside (if I heat in an oven). I will definitely try making smaller loaves that could each fit into a single meal in the next batch!
Thank you for the wonderful tips every Thursday.
Hello I'm so happy I found your video! Love new tricks!
Thanks Jack. Super helpful
This is really valuable. Thanks, Jack!
Nicely done!
Thank you! Just what I needed to know.
i saw this video, then i have seen a couple about hydration and the baker percent and i wonder why didnt i met you before. I had to figure it out looking arround books and forums. So i preciate your videos i can see u got the hands im learning a lot about how working the high hydration dough.
Thank you for sharing. I bake my own bread. Very helpful!
Hi Jack, in the Winter I go for the 'energy-saving' way: I take the evening before the rolls out of the freezer and let them defrost in de fridge. Next morning I put them on a paper kitchen towel and place them on the radiator for 20 minutes. After showering & getting dressed, I'm ready for breakfast with crispy rolls :)
Thank you so much Jack!
AH DON HAVE A FREEZER CUZ I LIVE IN A CAVE. omg i died giggling at your tone XD
You are so amazing Jack. Thanks for the info. I made cinnamon rolls and was trying to figure out how to freeze them. Pre-baking and freezing such a delicate and tender roll would probably not be advisable I would imagine. What are your thoughts?
My local Tesco has some extra large resealable freezer bags which are perfect for whole loaves. They are nicely thick so don't tear and can be reused more easily.
I'm just a home baker, and I love to make bread. I needed to store a batch of small crusty rolls (a bit bigger than yours). I put each one into an individual small Ziplock bag, then used a drinking straw to suck all the air out of each bag, and sealed it all up tight. I then dumped all of the small bags into a big bag, and flung it into the freezer. I used to reheat them in a 400 F oven for as long as it took me to reheat the soup they went with, and they were crunchy and delicious.
Hi Jack, thanks for all the tips! They're very helpful. You mentioned you've frozen a sourdough dough in one of your video. I'm looking for a video when you did such. If there isn't one yet, can you please make one for that?
Those crispy duvet covered vocals at the end! 👌 Perfecto! 😆
Thanks for this vid Jack....What temperature should you parbake bread? And is it possible to freeze the actual bread dough after the 1st or 2nd rise without baking?
Great advices and videos
Hi Jack, your useful tips earned my subscription ;-)
Can I freeze rolls after second rise, ie just before they go in the oven? And how long/hot should they be cooked straight from the freezer?
I double wrap in plastic wrap, put it into a plastic bread bag with a clip that is tight enough to make it air tight (rubber band works too,) and freeze. Usually that at room temperature for 4 hours.
Hi can i asked about cinnamon roll? How to freeze it? After baking or can i freeze it before the 2nd proofs? Thank u.
Jack wondering your thoughts if you could freeze before the final proof then pull the rolls let them thaw/proof then bake.
I baked some Banh Mi for the first time last week. Six small baguettes. Froze four tried one out of the freezer and defrosted only, crap! so I will try tmrw plan 3 and send you the results.....Cheers mate...
Another helpful video Jack.
For years I have frozen my bread. I bake it, let it cool down, slice it and bag it in halves. Then my wife and I can take as much or as little out as needed. We just leave the slice in a bag to defrost at room temp. or to speed things up, hang the bag against the combi boiler using a magnet. One bit of technical info: staling is due to crystal formation of starch and freezing adds the equivalent of 24 hours of staling. Also, and you've probably said it before Jack, but bread shouldn’t be kept in a fridge as that speeds up staling.
The tip on part baking is one I’ll use when I do some rolls - would this also work with a large loaf?
Excellent! Tq.
Again and again .. THANK YOU !!
My pleasure ant 👌🏻
Been baking for years and had never thought about reheating or finishing off frozen bread in the oven. Really interesting. Have you tried this for loaves and how long would they take? I know it depends on the type baguette or tin loaf etc as well as the size. But how about a tin type loaf made with 500 g of flour and 350 g water?
Great stuff as always, Jack. Thanks very much for all the time you spend on your TH-cam channel. 👏👏👏👏👏👏I know I'm not alone when I say how much I appreciate and benefit from the way you selflessly share your knowledge and enthusiasm with your followers. Just one question if I may? If you do the same thing with a much bigger item like a loaf, (or indeed a roll), how would you establish whether it is properly cooked through to the middle please? Thanks again and kind regards. Roy.
Also we can freeze the croissant in the same way ? And to defrost we should to leave it at room temperature or we put it directly to the oven ?
Jack, I wanted yo ask for information about using Buckwheat Flour in a recipe. What do yo know about it?
Weird question but can you put dough in the freezer for whenever you want to bake bread, also would it work for a sourdough?
What about freezing before baking? Besides shape-freeze-defrost-rise-bake, is it also possible to shape-rise-freeze-defrost-bake?
A homemade sourdough is so hard to slice after freezing for a night( as hard as a rock), but the one I bought from the bakery is not like that? Do bakers use some additives in the dough? Would you suggest to slice it before freezing it?
Hi Jack! What about if you were doing a boule made w 1/2 kilo of flour?
Thank you!!!
Would this work with a whole or half boule as well, ya think?
We need to bring you out shoeing horses to build up your muscles so you can handle that 'tough' crust mate. . Best part of your videos is the content you present; or, maybe your sense of humour; or maybe ... Hell they're just all around great videos.
I use technique #3 (cold oven, put in frozen rolls, set oven to 350F, wait) except…
… I first run the frozen rolls/loaf/bagels under the water tap. Not a soak, just a good splash.
[One small tweak here is to put the water only on the crust. That is, if the bread has a “slash” or something else that exposes the interior, don’t get that part wet (because it will absorb too much water)]
Also, a minor point is that I wait 20min; but, as in all things baking, details like this will depend on 1j your specific oven, and 2) your personal preferences.
Hi Jack. I really liked this video - good practical advice. My question is how to apply this to freezing and defrosting full loaves, not just rolls. I often bake two loaves at a time (saves time and energy) and then freeze one. I usually get the frozen loaf out of the freezer and leave it out overnight (in a freezer bag) but I’m never as happy with it as I am with a loaf straight out of the oven. If I tried your roll defrosting method, ie straight from the freezer into a cold oven, how long do you reckon it would take to defrost? And what would be the best temperature?
Hi Jan. Obviously, not Jack here. But I do the same thing with freezing a whole loaf. What I've done is the #2 method. I let it defrost fully on my counter, and then bake it. However, I do like to get the crust slightly damp -- either with a spray bottle or just getting my hand wet and patting it down. I preheat the oven to 350-400F (180-200C), and pop it in for about 12-15 minutes. I've been very happy with the results! Though next time I want to try Jack's method #3
This might be sacrilegious but I put regular weekday rolls straight from the freezer into the microwave on a bed of precooked rice. 5 minutes on defrost and it all comes out as if just made.
Shabbat is a different story. I try to make Challah fresh Friday mornings from dough started Thursday night. But if I have frozen loaves left over from previous weeks, I let them defrost on the counter all day then put them (still partially wrapped in foil) on a warming tray or the inverted lid of my soup pot. They're warmed back to steamy goodness by the time we're back from shul.
Hey jake any word on challah bread I couldn’t get it to rise
I use a similar method but instead of the oven i use one of those small electric grills (similar to the "george foreman" and such), its even more quick and convenient than the oven.
Hi Jack. If you make the dough, how do you keep in fridge overnight, to cook next day? And at what stage would you do this? After first proof, before first proof? Hope you know what i mean. 😁Thank you. Saw you on tv today. I was searching for this info, on your channel, then watching your video, looked up at tv, and there you was on Sunday brunch! Very spooky! 😨
I defrost the rolls overnight and then I splash them with water and bake for 5 minutes - they are like new born.
Great Vid Jack! I've been freezing homemade breads for some time, what i haven't found yet is how to properly do that thing of cooking them partially. I've tried varying time and oven temperature but I haven't done it enough to found the best combination. Do you have any tips on that??
I know this is a pretty old video but have you tried since then to get it from the freezer, leave it in the bag and before is completely defrosted, cut it in half and put it in the toaster for a short amount of time? I think it's a pretty good result as well :D. Of course the texture changes because now it's a bit toasted, but it's quite convenient!
Best for me is bake it 1/2 way, then either 2 or 3 to finish with best results with 2, a spritz of water on the role before baking improves it further. Result with method 2: as good as baked right a way.
Hi Jack! I love your channel! Does pouring water over stale bread and baking it in foil work like so many cheesy clickbait channels say? I tried but it kind of bombed, so I would love your expertise. I learn so much from you-I am going to give you kudos (with links) in my videos when I start doing sourdough! 👍👍👍
That’s a subject for a future video, sometimes I spritz a dough before refreshing to bring the crust back 👌🏻
Curious: what do restaurants do? How do they get 'fresh' bread rolls to table in less than 12 minutes?
What about regular loaves?
AAH Ha! Thats how ya freeze it. Thanks for saying C and F. Its F. here in USA, at our house anyways.
Yeah, Yeah. Like fresh baked bread lasts long enough to freeze in this house. I make on average 4 to 5 large sourdough loaves per week using your method and they barely get to see the light of day let alone the inside of a freezer.
What about using a microwave?
We have an inn, where wee ofc need to have bread ready on hand. Ex. the burger buns. They are 150 g, formed and rested/raised to about 12 cm diameter and 4,4 to 5 cm thick. Baked for 13-14 min at 210 C. Bagged and into the freezer, while still lukewarm!!!!!!!! This way some of the moisture is still in the bread for the reheating/bakeoff process. Put frozen in preheated oven (our oven is on all day, we don't have time to cool down or heat up) untill defrosted, then cut open, and finish heating/baking open. That works really well. A fair crust on the outside, nut too much (it is a burgerbun) and a minimal crust on the inside. (kinda like slightly toasted bread) Here's a picture scontent.fbll1-1.fna.fbcdn.net/v/t1.0-9/91901259_2654519364829973_5673824541600645120_n.jpg?_nc_cat=106&_nc_sid=110474&_nc_ohc=jEhiT9ma6doAX8JZyzl&_nc_ht=scontent.fbll1-1.fna&oh=05ab89633597f91747801b8ad719919e&oe=5F599FC3
Excellent tips and help to bake bread with success! Thanks. My only minor complaint is that I often can't hear your clearly, especially with your camera pointed to your bench and have to turn up my volume to blast. I can hear fine when you speak directly into the camera. I have 85% hearing loss and don't always trust captions in youtube. Please consider wearing a mike. Thanks.
So what is the best way to "part bake" if you are thinking ahead? Cheers!
Like this ☺️👉🏻 th-cam.com/video/vVp3VBsWsXo/w-d-xo.html
Bake with Jack Ahhh! I’m only up to video 95 in the series. Also, I liked the video on how to clean up properly. My mother told me when I was young that washing dough / batter away with cold water worked best & it does work better than warm/hot; bits of dough stiffen up and are easier to clean up.
What about a loaf of bread ?
What about a whole loaf?
Try spraying the chewy one with water and then chuck it in the oven for a few mins. Let us know how it went! :)
I haven’t put my bread in a bag, it’s just sitting in the freezer 😓
What about microwave or Toaster oven?
15 seconds in a microwave refreshes breads and baked good but no crust.
Toaster oven might offer a bit more crispness.
Heating in an oven is costly.
THX for your videos.
I would not consider setting on 200C for 17 min if the bread is already defrosted, unless you want your bread totally burned and become as hard as a stone.
Cool. Just the thing for all those hot cross buns I'm planning ... another hint. ;-)
Philips airfryer, 160C, 7-8 minutes.
Great idea
I stick it in the microwave, voila !
Hi
Your a doll!! Thank you so much for sharing this!! =;)
Is he saying "Gas Mark"? What is he talking about Gas 4 or 5?
en.wikipedia.org/wiki/Gas_Mark
Why pencil 😂
living the cave life with no freezer. sad.
If you allow me I'd like to suggest that you show more the details. You speak very fast and for the those do not have English has his native language the video becomes difficult to follow. Best regards from Brazil
turn on CC then click settings, choose subtitles then auto translate. pick your choice of language from the list. it won't be 100% accurate but still better than nothing ;D
@@matticrz18 I do it but it's not enough. The translation is absolutely terrible
Um it's 2023?
Thanks for showing all 4 versions of heating up these rolls from freezer. Very helpful. It’s esp helpful when hosting a dinner party to have rolls already done, so one less thing to worry about.
Thanks for showing all 4 versions of heating up these rolls from freezer. Very helpful. It’s esp helpful when hosting a dinner party to have rolls already done, so one less thing to worry about.