This your behind-the-scenes pass to baking like a pro, no tent required. Whether you’re new to our bread club and sourdoughs or the household head baker, this guide explains and helps you -how to get the perfect bake from your loaves without a fuss. From freezer or ambient to golden scrumptious to die for crust, we’ll show you exactly when to thaw, bake, and serve. So when the good stuff arrives, you’re oven-ready.
It really is all about how you like your crust. We are all different. Also, all ovens are different which personally I find most annoying.
You might want to tweak the guidelines below but start with them and go from there.
STEP 1: preheat oven (fan) to 200 degrees then bake for 22-23 minutes.
If frozen, thaw the bread first leaving it in its bag. (about three hours) Then remove the bag and go to step 1
When out of the oven, give the bread a gentle knock on the bottom. 😊 Now you are a proper baker!
Leave to cool for a minimum of 1 hour before serving.
STEP 1: preheat oven (fan) to 200 degrees then bake for 15-16 minutes.
If frozen, preheat oven to 200 degrees and bake for 18-20 minutes or thaw first and bake as step 1
Leave to cool for a minimum of 35 minutes before serving.
STEP 1: Preheat oven (fan) to 190 degrees then bake for 5 minutes.
If frozen, thaw buns first leaving them in the bag. Then remove packaging and bake as step 1
Important things to remember:
Preheat your oven to 200 degrees (fan) do not put the bread in before the oven has reached temperature
When the bread comes out of the oven it will feel quite hard. Please don’t think you have overdone it. It will soften during the cooling down process and become that scrumptious crunch we all love so much.
Allow the bread to cool for at least one hour before you dive into it. The best temperature to enjoy bread is when it is room temperature or just slightly warm. That is when the flavours come out.
Once the bread has cooled fully and you have enjoyed your first loaf you can make up your mind if you want to extend the baking time for the next one. You might want to add a few minutes (Please don’t add more than two at a time) or you might want to go to 210 degrees if your oven is on the gentle side and stick to the original time. Have fun with it and play a little so you hit the spot that you personally love because it is all about how you like your crust.
You might find that a previously frozen loaf takes a minute or two longer than when you bake a loaf that wasn’t previously frozen. This is likely to be due to ice build up in the bag which then gets absorbed by the crust. Nothing to worry about just add a minute baking time
AND most importantly you are part of the Bread Queen’s club now so please send us pictures and share your experience. #thisishowIlikemycrust
Let’s have fun & share bread!
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