Hello...and a question!
My name is Ali, I'm new to this site, I've had a look lots of times but this is my first post. I studied Patisserie at LCB in London, after being made redundant (thanks to my husband for supporting me!), but we didn't spend a great deal of time on advanced bread making. I do a farmers market in my village once a month and take pastries and gateau but people are requesting my bread. I make a lot of flavoured breads - sundried tomato, ploughmans, onion and potato sourdough etc etc.
I wanted to make some breads for the market but with time constraints I don't have a hell of a lot of time to make all the breads on the morning of the market, as it starts at 9am. I don't have any experience with freezing the dough at any time of the process, I make bread fresh as I need it. I just wondered if anyone has any experience with freezing the dough after the bulk ferment and what your process is? Should I forget it altogether and just do an all-nighter to serve fresh bread in the morning? I freeze my croissants after their shape and they are all the better for it, but....
Any advice would be greatly appreciated! Thanks!