On Mon, 05 Oct 2020 14:49:20 -0300, Shadow wrote:

> 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

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.