The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hello from SE PA

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DMW's picture
DMW

Hello from SE PA

First post here, have lurked for a bit. Got into baking bread in a round about sort of way. Purchased a Big Green Egg this spring for BBQ mostly and ended up starting to do pizza with it. Completely unhappy with my dough results, I bought Flour Water Salt Yeast by Ken Forkish for pizza dough. Well, ended up also trying the straight breads, then the pre-ferments, then hybrid, and now today my first with no commercial yeast, just starter I cultured using the instructions in the book. I tried a new setup in the BGE, which worked really well, and I shaped it into a single large boule. It came out about 12" across and just over 3 lbs. 

I read that flavors continue to develop in breads like this, the plan is to serve it at our extended family early Thanksgiving meal this Sunday. Is three days too long, or should this be OK? I just don't want it to be dried out.

 

Thanks,

 

Mini Oven's picture
Mini Oven

I think I would have baked on Saturday for Sunday.  It might be dry on Sunday, kinda risky.

I suppose you could wrap it up now and freeze it.  Take it out late Saturday night or very early Sunday to thaw.  Or slice and freeze this loaf and bake another one on Saturday or Sunday morning.  

This loaf came out lovely.

ldavis47's picture
ldavis47

If you decide to freeze the bread, you can return it to almost the original crust and crum by defrosting completely, then spray or sprinkle the boule all over with water and place in 400 degree F oven for 6-8 minutes. Crust will be crisp and crumb soft.

Lloyd D.

DMW's picture
DMW

Thanks for the suggestions. I think I will freeze it now.

DMW's picture
DMW

Lloyd,

This worked great, thanks so much for the tip. I couldn't tell it wasn't fresh baked.

 

Dwayne

ldavis47's picture
ldavis47

Glad it worked for you.