The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Whole wheat seeded sourdough

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CAphyl's picture
CAphyl

Whole wheat seeded sourdough

I just made some bread from some dough that I had frozen some time ago.  I didn't mark the time and type--so naughty!  I pulled it out of the freezer and let it defrost for a day.  Then I folded it and let it rest a bit before I put it into the basket to proof overnight. I baked it in my LaCloche baker, which helps me get a better crispier crust. I sprayed it with a little water and then sprinkled the seeds on before baking at 500 degrees for 30 minutes with the dome of the baker on and then 10 minutes with the lid off to finish the baking and browning.    I am still learning and tend to experiment along the way.  Not all the experiments work!

We just had this bread for lunch, and it was the best I ever made!  Does the freezing really help the crumb? The crust was excellent as well.  My husband said it was as good as a loaf bought in the store.  This is high praise from him. I don't remember the recipe I used for this bread, but I have got to recreate it.  Thanks to all for your wisdom and guidance, ideas and helpful hints.  I really appreciate it.

Comments

holds99's picture
holds99

That's pretty amazing that you got such a nice loaf after freezing the dough.  It doesn't appear that freezing it harmed the dough in any way.  Your crust and crumb look very good.  You said you defrosted it for a day.  Did you defrost it in the fridge or at room temperature?  Also, when you proofed it (in the basket) overnight, did you proof in the fridge or at room temperature?

Thanks,

Howard

CAphyl's picture
CAphyl

Howard:  I defrosted it at room temperature.  When I proofed it, I put the dough in the basket and left it out at room temperature overnight.  When I got up, it was perfect--it had about doubled in size and looked great. Who knew it would turn out so well?  I guess I was lucky on this one....

holds99's picture
holds99

For the information. 

Howard

Foodzeit's picture
Foodzeit

I can be as lucky as you as I think your cumb is just great. Was a while ago since I made such great crumb the last time...

dabrownman's picture
dabrownman

another great way to make a good -bread -  as store bought bread - high praise around here too.  It is nice when a seeming lost cause is saved and turns out so well.,

Happy baking CA!

CAphyl's picture
CAphyl

I always appreciate your comments and encouragement, dabrownman.  I am going to try and find the recipe today and recreate it!