On Fri, 16 Oct 2020 22:56:39 -0300, Shadow wrote:

> On Mon, 5 Oct 2020 19:04:37 -0600, Graham > 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.