FREEZE AHEAD
For part-baked bread, reduce cooking time to 25 mins until pale golden. Cool, then freeze. To bake, defrost, then bake for 15-20 mins until crisp and browned. Or, to freeze cooked bread, wrap the cooled loaf in a freezer wrap or a food bag, excluding as much air as possible and sealing well. Label and freeze for up to 1 month.