On Sat, 17 Oct 2020 09:27:24 -0600, Graham > wrote:

>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.

Yes, and it was well over 30C in the kitchen.

>Next time, defrost in the fridge. Then the dough will thaw without any appreciable
>rising. Then you can let it proof at room temperature.

Maybe. It was a lot of work for nothing. Except experience, I
suppose.
[]'s
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