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?
The half hour and bake would be amazing. I could bulk prepare some loaves and be set for short notice visitor and breakfasts.