On Mon, 5 Oct 2020 11:59:55 -0600, Graham > wrote:

>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) "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'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
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