I know it would be best not too have to freeze bread in the first place,
but as it is something I do, I would like to have it back in as good
condition as possible. As soon as the bread I cool, I wrap it tightly in
plastic and put in in the freezer. When I need a loaf, I take it out to thaw
at room temperature until the plastic starts showing signs of condensation,
at which point I put it in my oven to reheat, its pretty well established
that reheating saves the bread (albeit only once) something about any
remaining reactive gasses being released into the cells. I cant seem to
find info (I searched archives for reheat) on what temperature to reheat the
bread to other than to reheat to the core, so as to best cause this
reaction. I just took bread out of the freezer, so any suggestions are
appreciated

hutchndi