Bro. You're a dick for suggesting a Chinese bakery is not real bakery. We start our dough the day before and start baking at 4am and don't leave until 4pm. All the breads and pastries are all hand made.

Hi. I'm German. I bake my own bread. My parents bake bread. My brother bakes bread.

We freeze the bread after it's cooled down from being baked.

You know why?

Because that way, it's great even weeks later.

Sure, nothing beats bread that's just out of the oven. But honestly, I think I prefer bread that's been frozen and reheated even to bread that's only 1-2 days old.

Waaaaaay Less stale.

Hard disagree my dude. I’m sure there are plenty of types of bread that don’t stand up to being frozen, but if you seal it from the dryness of the freezer, it’s an excellent way to preserve many breads. I bake my own and can barely tell a difference between a properly frozen and thawed loaf, and one that was baked a day ago.

Bruh at home, we bake batches of German bread then freeze most of it so it doesnt go bad. Once a loaf is finished we take the next one out of the freezer to deforst overnight. The bread is fine and I'd take it over store bought any day

Bake my own bread and freeze it all the time. It's fine in the short term, and fine for much longer term if you vacuum seal. Bread that's not loaded with preservatives goes bad in a matter of days otherwise, so freezing is just practical.

For clarity I use semi for 2x a period and bi for every two periods. I think everyone should. :)

Degenerates like you belong on a cross

Then dips it in soy sauce