demi baguette still hard as a rock!

DC_Gal · 29-06-2014 10:59PM #1

I put a white demi-baguette from my local supermarket into the freezer the day I bought it, but after being out of the freezer for two days now, it's still hard as a rock. It was in the freezer for 7 weeks before I removed it and put it in the fridge on the bottom shelf, the furthest position away from the freezer.
So I was wondering why it's still so hard - is there some basic scientific explanation. I'm sure there must be!
The freezer is part of fridge-freezer combination and has 3 stars plus one. The graphic on the door indicates 1 to 3 months recommended freezing time for bread.
I'm just itching to know the answer, which I'm sure must be quite straight-forward.

dlouth15 · 30-06-2014 02:56AM

It might have freeze dried in that time. Water in the food freezes but then sublimates into water vapour over time without passing through the liquid state. Was it wrapped in air-tight plastic?

DC_Gal · 01-07-2014 02:34AM

dlouth15 wrote: »

It might have freeze dried in that time. Water in the food freezes but then sublimates into water vapour over time without passing through the liquid state. Was it wrapped in air-tight plastic?

Hi dlouth15
I only put a Cuisine de France air-holed plastic bag around it, but that loosened itself and I suppose the moisture may very well have been sucked out of the roll, then. Silly me!
Thanks for ur reply.

Carawaystick · 15-07-2014 10:12PM

Isn't this what should happen?
If you buy a baguette in France, it will be solid within 24 hours, and weapons grade solid within 48 hours.

demi baguette still hard as a rock!

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