Ross of OttawaA batch of #sourdough bread almost ready for the oven after an overnight rise.
BTW - for #bakers, the cedar shims you can buy at your building centre are great for using as a "peel" to get your bread into and out of your oven, especially with a baking stone in place.
I've been using this one for well over a decade. I also use a very narrow one that's helpful for juggling loaf positions, or handling several buns at once.
Boom. Three loaves of #sourdough ready for lunch, and surplus into the freezer. (Double bag your freezer loaves!)
LillyLyle/Count Melancholia@ottaross do you freeze them sliced or whole? I always slice them, and divide them up into day portions, which go into smallish zip-lock bags. That way, bread is always totally fresh.
But this is for a one-person household - i imagine you two will get through one of those big loaves much faster than I could!
Why double bag?
But this is for a one-person household - i imagine you two will get through one of those big loaves much faster than I could!
Why double bag?
@LillyHerself I freeze them whole, though occasionally cut in half. But in a one person household pre-slicing makes good sense. I'd prob do the same.
Double bagging is good because it seems an average bag might leak at a few %, which I find to be detectable in flavour and texture.
With a second bag the leakage is a small fraction of a small fraction, which is essentially zero, and I don't think I can see any diff between fresh baked and frozen/thawed.