My sourdough bread only stays fresh for about 2 days(Brazil - > 40C
ambient temperature and very low humidity ATM), so I only make loaves
with 300-400 grams of flour. It's just me and the wife ...
Yes, I know I can make toast, but that defeats the object of lovely crust/gummy interior.
Is there a way to make a larger batch and freeze part of it, so I can
make once - bake multiple days?
If so, what is the optimum "stage" at which the dough should be
frozen?
Just after the folds/after the first rise/after the shaping?
Online "advice" is often contradictory.
Anyone freeze regularly?
TIA
[]'s
On Mon, 05 Oct 2020 09:07:37 -0300, Shadow wrote:
My sourdough bread only stays fresh for about 2 days(Brazil - > 40C
ambient temperature and very low humidity ATM), so I only make loaves
with 300-400 grams of flour. It's just me and the wife ...
Yes, I know I can make toast, but that defeats the object of lovely
crust/gummy interior.
Is there a way to make a larger batch and freeze part of it, so I can
make once - bake multiple days?
If so, what is the optimum "stage" at which the dough should be
frozen?
Just after the folds/after the first rise/after the shaping?
Online "advice" is often contradictory.
Anyone freeze regularly?
TIA
[]'s
I live alone so my needs are small. Therefore, when I bake bread, I make >several loaves (up to 12) and freeze them in polythene bags. If you freeze, >say, 6 loaves and eat bread every day, there will be no problem as there >should be little problem for 3-4 months. After that, one sees evidence of >dehydration (ice crystals) in the bag. Defrost such a loaf in the bag and
the water will be absorbed and the loaf perfectly edible.
Therefore, don't worry and freeze your bread.
Hope this helps.
Graham
On Mon, 5 Oct 2020 08:21:55 -0600, Graham <g.stereo@shaw.ca> wrote:
On Mon, 05 Oct 2020 09:07:37 -0300, Shadow wrote:
My sourdough bread only stays fresh for about 2 days(Brazil - > 40C
ambient temperature and very low humidity ATM), so I only make loaves
with 300-400 grams of flour. It's just me and the wife ...
Yes, I know I can make toast, but that defeats the object of lovely
crust/gummy interior.
Is there a way to make a larger batch and freeze part of it, so I can
make once - bake multiple days?
If so, what is the optimum "stage" at which the dough should be
frozen?
Just after the folds/after the first rise/after the shaping?
Online "advice" is often contradictory.
Anyone freeze regularly?
TIA
[]'s
I live alone so my needs are small. Therefore, when I bake bread, I make >>several loaves (up to 12) and freeze them in polythene bags. If you freeze, >>say, 6 loaves and eat bread every day, there will be no problem as there >>should be little problem for 3-4 months. After that, one sees evidence of >>dehydration (ice crystals) in the bag. Defrost such a loaf in the bag and >>the water will be absorbed and the loaf perfectly edible.
Therefore, don't worry and freeze your bread.
Hope this helps.
Graham
I make sourdough pan bread(usually three 800 gram loaves at a
time). After it's cooled I slice it and put it in plastic bags, suck
out the air and freeze. I can take out 2-3 slices at a time and make
toast. It lasts over a month in the freezer. So I agree with what you
wrote. I've done it for years.
But my question was about freezing dough when making Italian
style Dutch oven-baked bread. Freezing takes away the crunchyness(my
spell checker is having a fit) and the great aroma of a freshly baked
bread.
I know you can freeze starter without killing it, but does
anyone know the best "phase" to freeze the dough?
After folding to incorporate the starter? Before or after
adding the salt? After the first rise? When it's ready to be put in
the fridge for the last rise?
My "phases":
1) Mix flour with water
2) Autolyse 1-2 hours (depends on the flour)
3) Incorporate the starter.
4) After +- 30 minutes incorporate the salt
5) 3 stretch and folds every 30 minutes
6) Let it sit until I can see it rising
7) Shape, put in banneton, let it rise about 20 - 25%
8) Fridge overnight
9) Take it out next morning and bake when it "feels" ready
If I could most of them with 1800 grams of flour, separate the
dough into 4 lumps, use one and freeze the other three, it would save
a lot of cleaning up/ watching the clock etc.
TIA
[]'s
On Mon, 05 Oct 2020 14:49:20 -0300, Shadow wrote:
On Mon, 5 Oct 2020 08:21:55 -0600, Graham <g.stereo@shaw.ca> wrote:
On Mon, 05 Oct 2020 09:07:37 -0300, Shadow wrote:
My sourdough bread only stays fresh for about 2 days(Brazil - > 40C
ambient temperature and very low humidity ATM), so I only make loaves
with 300-400 grams of flour. It's just me and the wife ...
Yes, I know I can make toast, but that defeats the object of lovely
crust/gummy interior.
Is there a way to make a larger batch and freeze part of it, so I can
make once - bake multiple days?
If so, what is the optimum "stage" at which the dough should be
frozen?
Just after the folds/after the first rise/after the shaping?
Online "advice" is often contradictory.
Anyone freeze regularly?
TIA
[]'s
I live alone so my needs are small. Therefore, when I bake bread, I make >>>several loaves (up to 12) and freeze them in polythene bags. If you freeze, >>>say, 6 loaves and eat bread every day, there will be no problem as there >>>should be little problem for 3-4 months. After that, one sees evidence of >>>dehydration (ice crystals) in the bag. Defrost such a loaf in the bag and >>>the water will be absorbed and the loaf perfectly edible.
Therefore, don't worry and freeze your bread.
Hope this helps.
Graham
I make sourdough pan bread(usually three 800 gram loaves at a
time). After it's cooled I slice it and put it in plastic bags, suck
out the air and freeze. I can take out 2-3 slices at a time and make
toast. It lasts over a month in the freezer. So I agree with what you
wrote. I've done it for years.
But my question was about freezing dough when making Italian
style Dutch oven-baked bread. Freezing takes away the crunchyness(my
spell checker is having a fit) and the great aroma of a freshly baked
bread.
I know you can freeze starter without killing it, but does
anyone know the best "phase" to freeze the dough?
After folding to incorporate the starter? Before or after
adding the salt? After the first rise? When it's ready to be put in
the fridge for the last rise?
My "phases":
1) Mix flour with water
2) Autolyse 1-2 hours (depends on the flour)
3) Incorporate the starter.
4) After +- 30 minutes incorporate the salt
5) "stretch and fold" every 30 minutes - total 3x
6) Let it sit until I can see it rising
7) Shape, put in banneton, let it rise about 20 - 25%
8) Fridge overnight
9) Take it out next morning and bake when it "feels" ready
If I could do most of them with 1800 grams of flour, separate the
dough into 4 lumps, use one and freeze the other three, it would save
a lot of cleaning up/ watching the clock etc.
TIA
[]'s
I would freeze raw dough after the first rise. In fact I would form the >loaves and then freeze them, then they would be ready to put into a
banneton out of the freezer.
I would freeze raw dough after the first rise. In fact I would form the >>loaves and then freeze them, then they would be ready to put into a >>banneton out of the freezer.
I'll try it in the near future and describe the results...
TY
PS I post-edited my text. Some phrases made no sense. English
is not my native language.
[]'s
On Mon, 05 Oct 2020 20:20:17 -0300, Shadow wrote:
I would freeze raw dough after the first rise. In fact I would form the >>>loaves and then freeze them, then they would be ready to put into a >>>banneton out of the freezer.
I'll try it in the near future and describe the results...
TY
PS I post-edited my text. Some phrases made no sense. English
is not my native language.
[]'s
Your posts were perfectly clear to me!
Graham
On Mon, 5 Oct 2020 19:04:37 -0600, Graham <g.stereo@shaw.ca> wrote:
On Mon, 05 Oct 2020 20:20:17 -0300, Shadow wrote:
I would freeze raw dough after the first rise. In fact I would form the >>>>loaves and then freeze them, then they would be ready to put into a >>>>banneton out of the freezer.
I'll try it in the near future and describe the results...
TY
PS I post-edited my text. Some phrases made no sense. English
is not my native language.
[]'s
Your posts were perfectly clear to me!
Graham
Well, to be honest, the "experiment" was a bit of a flop. It
took so long to unfreeze that the outer layers over-proofed before the
inner ones started fermenting.
Re-shaping was out of the question, I'd be mixing the bad with
the good.
Lots of big bubbles at the sides/top/bottom, but hardly any in
the center. Not much of a "crusty" crust either.
Taste was OK, but nothing special..
I'll have to re-think this.
:(
[]'s
On Fri, 16 Oct 2020 22:56:39 -0300, Shadow wrote:
On Mon, 5 Oct 2020 19:04:37 -0600, Graham <g.stereo@shaw.ca> wrote:
On Mon, 05 Oct 2020 20:20:17 -0300, Shadow wrote:
I would freeze raw dough after the first rise. In fact I would form the >>>>>loaves and then freeze them, then they would be ready to put into a >>>>>banneton out of the freezer.
I'll try it in the near future and describe the results...
TY
PS I post-edited my text. Some phrases made no sense. English
is not my native language.
[]'s
Your posts were perfectly clear to me!
Graham
Well, to be honest, the "experiment" was a bit of a flop. It
took so long to unfreeze that the outer layers over-proofed before the
inner ones started fermenting.
Re-shaping was out of the question, I'd be mixing the bad with
the good.
Lots of big bubbles at the sides/top/bottom, but hardly any in
the center. Not much of a "crusty" crust either.
Taste was OK, but nothing special..
I'll have to re-think this.
:(
[]'s
Ask a worker in your local supermarket bakery how they manage to do it.
They receive all their breads frozen and then bake on demand. Even in
France, many so-called boulangeries operate this way, the pre-formed breads often imported from other EEC countries.
Ask a worker in your local supermarket bakery how they manage to do it.
They receive all their breads frozen and then bake on demand. Even in
France, many so-called boulangeries operate this way, the pre-formed breads >> often imported from other EEC countries.
Just a thought but perhaps you defrosted at room temperature. Next time, defrost in the fridge. Then the dough will thaw without any appreciable rising. Then you can let it proof at room temperature.
Graham <g.stereo@shaw.ca> wrote:
Ask a worker in your local supermarket bakery how they manage to do it.
They receive all their breads frozen and then bake on demand. Even in
France, many so-called boulangeries operate this way, the pre-formed breads >>> often imported from other EEC countries.
Just a thought but perhaps you defrosted at room temperature. Next time,
defrost in the fridge. Then the dough will thaw without any appreciable
rising. Then you can let it proof at room temperature.
I have a vague (and possibly mistaken) memory of frozen dough sold in the supermarket which could be thawed, proofed and baked to make fresh bread. This was at least twenty years ago, I never tried it and haven't looked since.
Did anybody ever try it?
I have tried both freezing/thawing and simply rising dough in the fridge. Neither seems to work half so well as simply starting with warm materials
and letting the yeast work at room or slightly elevated temperature to completion, usually over a span of five or so hours. Whenever I try to
apply some brakes, the rise doesn't recover.
The two obvious suspects are yeast activity and dough gas retention. Anybody willing to hazard a guess? Being able to pause and restart the rise would
be very handy. My dough is 60% white 40% wholewheat King Arthur, 60% water
at most. Red Star active dry yeast behaved about the same as sourdough starter.
Thanks for reading,
bob prohaska
On Sat, 17 Oct 2020 08:53:19 -0600, Graham wrote:
On Fri, 16 Oct 2020 22:56:39 -0300, Shadow wrote:
On Mon, 5 Oct 2020 19:04:37 -0600, Graham <g.stereo@shaw.ca> wrote:
On Mon, 05 Oct 2020 20:20:17 -0300, Shadow wrote:
I would freeze raw dough after the first rise. In fact I would form the >>>>>>loaves and then freeze them, then they would be ready to put into a >>>>>>banneton out of the freezer.
I'll try it in the near future and describe the results...
TY
PS I post-edited my text. Some phrases made no sense. English
is not my native language.
[]'s
Your posts were perfectly clear to me!
Graham
Well, to be honest, the "experiment" was a bit of a flop. It
took so long to unfreeze that the outer layers over-proofed before the
inner ones started fermenting.
Re-shaping was out of the question, I'd be mixing the bad with
the good.
Lots of big bubbles at the sides/top/bottom, but hardly any in
the center. Not much of a "crusty" crust either.
Taste was OK, but nothing special..
I'll have to re-think this.
:(
[]'s
Ask a worker in your local supermarket bakery how they manage to do it.
They receive all their breads frozen and then bake on demand. Even in
France, many so-called boulangeries operate this way, the pre-formed breads >> often imported from other EEC countries.
Just a thought but perhaps you defrosted at room temperature.
Next time, defrost in the fridge. Then the dough will thaw without any appreciable
rising. Then you can let it proof at room temperature.
Graham <g.stereo@shaw.ca> wrote:
Ask a worker in your local supermarket bakery how they manage to do it.
They receive all their breads frozen and then bake on demand. Even in
France, many so-called boulangeries operate this way, the pre-formed breads >>> often imported from other EEC countries.
Just a thought but perhaps you defrosted at room temperature. Next time,
defrost in the fridge. Then the dough will thaw without any appreciable
rising. Then you can let it proof at room temperature.
I have a vague (and possibly mistaken) memory of frozen dough sold in the >supermarket which could be thawed, proofed and baked to make fresh bread. >This was at least twenty years ago, I never tried it and haven't looked since. >Did anybody ever try it?
I have tried both freezing/thawing and simply rising dough in the fridge. >Neither seems to work half so well as simply starting with warm materials
and letting the yeast work at room or slightly elevated temperature to >completion, usually over a span of five or so hours. Whenever I try to
apply some brakes, the rise doesn't recover.
The two obvious suspects are yeast activity and dough gas retention. Anybody >willing to hazard a guess? Being able to pause and restart the rise would
be very handy. My dough is 60% white 40% wholewheat King Arthur, 60% water
at most. Red Star active dry yeast behaved about the same as sourdough >starter.
Thanks for reading,
On Mon, 05 Oct 2020 20:20:17 -0300, Shadow wrote:
I would freeze raw dough after the first rise. In fact I would form the
loaves and then freeze them, then they would be ready to put into a
banneton out of the freezer.
I'll try it in the near future and describe the results...
TY
PS I post-edited my text. Some phrases made no sense. English
is not my native language.
[]'s
Your posts were perfectly clear to me!
Graham
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