I'm having a dinner party tomorrow evening. I wanted some fresh sourdough so I partially baked a couple of batards this morning, intending to finish "fresh" for dinner tomorrow. I took them out after the 10 minute in 450 oven. They are not brown, but feel breadish (not gooey). Both loaves are resting in a cool spot until I get home from work.
Would the oven temp need to be about 400 to finish? Have you done this before? Did you have good results? Sorry I didn't take a photo!
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
You are already set for tomorrow, but here's what I do.
I fully bake whatever - be it soft dinner rolls or something with a crisp crust. To serve, I pop in the microwave, (I use a setting of 30%), until slightly warm and then pop in a hot oven 'till hot and/or crisp - usually 2 to 3 minutes. Just watch to make sure they don't get too brown. I see no degradation in quality at all.
Edit to add that this works if ya freeze 'em too.
Last edited by RonB; September 22, 2023, 01:53 PM.
Comment