On Mon, 5 Oct 2020 08:21:55 -0600, Graham > 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
--
Don't be evil - Google 2004
We have a new policy - Google 2012