I've been freezing a lot of the sourdough bread I make. I usually make three smaller loaves from a two loaf recipe, eat one and partially vacuum seal and freeze two.
Question: A lot of bakers on the web suggest that you bake the bread anywhere from 70% to 90% of a full bake and then complete it on the day you want to consume it. I've never had much luck doing that. I now do a full bake and either allow the bread to reach room temperature on the counter for regular consumption — toast, sandwiches, etc. — or warm it up in a 200-degree oven for 15-20 miutes before eating it warm at dinner.
Neither method gives you the flavour and texture of freshly baked bread but it beats the hell out of anything store bought.
Anyone out there freeze bread as well? Any special techniques to share?