My mum freezes hers, and it's absolutely fine. I can't really tell the difference when it's been defrosted.

I actually believe frozen bread is better for toast as it stays soft in the centre while having a crunchy outer layer.

Couldn't do that with an uncut loaf though

Thanks all,

I'll bung some in the freezer.

Well my last loaf from ingredients was not a great success, I need to work out the amount of yeast to use. Still tastes good though.

What recipe did you use?

500 gm strong white flour
300 ml water and teaspoon of salt and yeast. I think that I needed to use more yeast.


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I'd add 1.5tbsp of sugar to that & a 1.5 tbsp of milk powder to that.

I will add the sugar but do not have milk power. I am making some bread today and will try that later.

You don't need milk powder. It just makes the taste a bit better.

Does it matter if the salt is low sodium or not. I am going to add it during the second kneading.

Regular table salt - what I've read so far suggests low sodium salt doesn't give good results.

Damn just used lo sodium salt. Though considering how little salt I have in my diet I could easily accommodate using ordinary salt. I have plenty of that available.

Well that was unexpected. I added the lo salt to the second kneading, let it rise, which it did, and then stuck it in the halogen and it came out as probably my best ever loaf, with great texture and tasted great.

Previously I used butter to line the bread tins, which was good. I have since tried olive oil which was not so good. What do others use?


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I tend to use extra virgin olive oil, but then I tend to make focatia which is made that way.