Hi all,
So I’m doing experiments to see how ‘effortless’ I can make fresh sourdough.
I have a dream - and maybe this can’t be reality - of doing the cold ferment in a baneton, then transferring that to the freezer for long-term storage.
Has anyone managed to freeze a fully-proofed loaf before baking?
I have never done it with sourdough before but I have done it with yeast doughs. What I usually did was pull it out a hour or two before I planned to bake it to thaw out and let the rise finish. There are also a few places that supplied breads that were baked from frozen at a restaurant I worked at years ago, so I unfortunately do not recall how the full process was but I think it was the half a hour and then bake as normal to prevent the top from breaking and looking odd Tl;Dr ya should work might need to play with the cook time/temperature a bit to get it just right
The half hour and bake would be amazing. I could bulk prepare some loaves and be set for short notice visitor and breakfasts.