Freezing a shaped sourdough loaf before proofing
have you guys ever shaped a sourdough loaf, put in basquet and froze it for a couple days, and the day before baking taking it out of freezer and letting it rise at room temp for 18-20 hours? I know it works for brioche rolls dough I usually do that but Dnt know for sourdough loaves. I am Trying to find a way to always have bread dough when needed to be baked fresh to have fresher breads!
By the way . I recently started a blog on instagram for my breads called le pointage, you guys are welcome to follow me!