Bread and rolls as fresh from the bakery
Since there is no baker in our rural seclusion, I always buy bread in larger quantities in the city at the bakery, just like bread rolls. Since the stuff is not fresh, it moves into the freezer.
If I need a new loaf of bread, I take the bread from the freezer and put it (without packaging, logo!) In the (cold!) Oven on the griddle (baking paper would not be bad) in the middle of the oven.
I then switch the oven to 125 degrees air circulation or 150 degrees top / bottom heat and let the bread bake for about 20 minutes. Remove, allow to cool slightly and cut. Hmmmm ... how fresh from the baker!
Quite as well it works with rolls, but there is a baking time of 8 - 10 minutes is sufficient.
Incidentally, the stove can be switched off even before the end of the baking time, because it heats up for some time. Or you start the oven and push a cake into the tube after baking, that's what I usually do.
