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 > 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.