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?
Lots of interesting reading for you: https://breadtopia.com/freezing-sourdough-bread-dough/
For a super lazy approach the most common method isn’t even in the list above - parbake