Tweet
I guess if you're not smart, you have to be stuborn! I held back two loaves of dough, froze them, and tried it again today.
Here is the frozen loaf in the pan this morning
Plan: Dear Mrs. Walle, let this thaw, set it in the fridge, we'll let it proof all day and night, and I'll bake it in the morning because I want to see if that also effects the "sour".
Action: Dinner's in the fridge, I'm going to a concert with your oldest daughter, you can eat the bread with it...
Sliced
So there you have it. BM#1 works great even if frozen, then and thawed and baked the same day.
Take away:
This time I lined the loaf pan with plastic wrap, set the dough in, and then wrapped tight to ensure the loaf would fit back in the same pan.
I know... novel idea!
Must have just screwed up the last batch - good height, nice and light, can't tell any difference from fresh.
Hope this helps some of who may have been wondering.
Thanks for checking out my dough experiment.
Tracey
Here is the frozen loaf in the pan this morning
Plan: Dear Mrs. Walle, let this thaw, set it in the fridge, we'll let it proof all day and night, and I'll bake it in the morning because I want to see if that also effects the "sour".
Action: Dinner's in the fridge, I'm going to a concert with your oldest daughter, you can eat the bread with it...
Sliced
So there you have it. BM#1 works great even if frozen, then and thawed and baked the same day.
Take away:
This time I lined the loaf pan with plastic wrap, set the dough in, and then wrapped tight to ensure the loaf would fit back in the same pan.
I know... novel idea!
Must have just screwed up the last batch - good height, nice and light, can't tell any difference from fresh.
Hope this helps some of who may have been wondering.
Thanks for checking out my dough experiment.
Tracey
Comment