Chronologically Gifted Member
- Jan 29, 2011
- Reaction score
- Columbus, OH
I agree with Paul and would not recommend vacuum packing the baked loaf. Removing the air from a bag that surrounds the bread is one thing but the vacuum would remove the air inside the loaf.What is your gut feeling on why it would harm rather than help? It seems to me that the less oxygen the better.
We make bread in batches and freeze a loaf or two routinely in freezer bags. When doing so, we squeeze out as much of the air in the bag and do not have any issues with this. We also pop the thawed loaf into a warm oven before serving. You might also try making the dough and freezing it and then baking it freshly each day.