Five Grain Levain Bread Baked from Frozen
When I first made this bread (recipe currently on the top right of FL), I froze two loaves. I baked the first of the frozen loaves today, and it really came out well. I defrosted the dough in the fridge during the day yesterday, and did a stretch and fold and shaping before putting it into the covered baker to retard in the fridge overnight.
The crumb was a little more open on the frozen loaf than the loaf baked right away. The frozen loaf crumb is above; the crumb baked freshly is below. I continue to have decent luck with frozen loaves. This dough was frozen May 12, so it was frozen for about five weeks. This dough seems to hold up very well from frozen, as it was easy to deal with when it thawed. The baked bread today was very moist and tangy, and got the thumps-up from my husband. Both loaves were excellent; I have one more frozen, so we will see how that is after baking. I am sure I will continue to experiment.