But she doesn't just throw it in there recklessly.
), but she doesn't just throw it in there recklessly. She has a strategy for maximizing the bread's flavor and structural integrity while minimizing its exposure to the freezer: storing it in big chunks.
Garten cuts her loaves into giant wedges before wrapping them tightly and storing them in the freezer. Rather than freezing individual slices or the whole loaf , freezing the bread in wedges leaves you with the perfect portion to warm up in the oven later. It also preserves the integrity of the rest of the loaf for some meal in the future.
Garten recommends defrosting bread in the refrigerator over night, if you can plan that far in advance. Anyway, my life is different now. No longer will I rush to finish entire loaves, or feel like a monster when I inevitably fail and they mold. I've filled my freezer with finishable chunks of good bread that I can warm up all season long.
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