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.