close
Skip to main content
Image

r/AskCulinary

Feed About
Best
Open sort options
Change post view
What stage should sourdough baguettes be frozen at?
u/AromaticVacation3077 avatar u/AromaticVacation3077
What stage should sourdough baguettes be frozen at?

I like making sourdough baguettes at home, but unlike other kinds of bread I make they're really best to eat around 5 minutes out the oven. They don't keep very well in the bread bin, so I usually freeze what don't eat on day one. They defrost and crisp up again in the oven OK, but they're never as good as freshly baked. What is the correct stage to freeze the baguettes? Freshly made dough / first proof / shaping / second proof / first bake / second bake (I do a 10 minute steam bake first at very high heat, then transfer to cooler dry oven for 15) - at what stage should baguettes be frozen?

We loaded a Whopper your way. Taste three layers of creamy, juicy, and crunchy jalapeños. Get it now.
Image We loaded a Whopper your way. Taste three layers of creamy, juicy, and crunchy jalapeños. Get it now.
bk.com
Order Now
Just got a propane torch and wondering is there any difference in the 'blue' bottle quality and is there certain brands of bottles that people say is better for food.
u/mdflmn
Just got a propane torch and wondering is there any difference in the 'blue' bottle quality and is there certain brands of bottles that people say is better for food.
Equipment Question

Title says about it all. Got the bottle that is recommended for food. But just wondering if there is different quality of blue bottles of which some are better to use with cooking.

thanks

EDIT: My use is mainly for finishing salmon skins and crusting steaks and steak fat.