Always Have Fresh Sourdough without all the steps!
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Publicado 2024-01-09
Bake Times:
-Preheat the oven with the dutch oven inside at 500F. Put the loaf in just as you always would and drop temp to 450F. Bake for 22 minutes.
-Remove the loaf and cool completely. Place in a freezer bag and freeze for up to six months!
-When you are ready to bake: defrost the loaf INSIDE the bag. Preheat oven to 500F with dutch oven. Place defrosted loaf in the dtuch oven with TWO ice cubes. Bake covered for 10 mins at 450F. Remove cover. Continue baking for additional 15 minutes at 425F uncovered.
WANT TO LEARN A BREAKDOWN OF THIS ENTIRE RECIPE? ENROLL IN TURNER FARM SOURDOUGH EDUCATION
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Todos los comentarios (21)
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I'm a beginner and really appreciate your explanations which are clear and precise. I was almost ready to throw in the tea towel and because of your video, I will attempt sourdough baking again.
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I’ve been baking sourdough for a few years and just discovered your channel and it has been such a blessing! Thank you so much!
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GAME changer!! I can’t wait to try this, also can’t wait for fresh baked sourdough on mornings when I have to work and don’t have time to do the full process!!
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WOW! I have the standard Lodge combo... but seeing the "base" with different and large pot is a BEAST! That is an amazing setup!
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Such a great topic! Haven’t seen anyone else tackle this. Many thanks, will try soon. BTW, love your channel….more please 😉
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Thank you! I just put two loaves sliced in the freezer and wasn’t sure how to reheat a loaf uncut for potential gifts too. 😊
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Thanks for this, Ash! ❤
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This is so helpful! Thank you so much for sharing this with us. :)
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❤God bless You and Your Family❤ Greetings from Vienna❤
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Thank you so much for sharing this. Great video! I have started my sourdough starter per your instructions. It is nice to know that you can partially bake them like this. And I did not know about leaving them in the bag. Thanks again and have a great day. 🙂
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Awesome video! Thank you!
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WOW! Didn't know you could do that! Will be doing this for sure.
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So informative! I love sourdough but we travel a bit and it is hard to find enough days to resurrect the sleeping starter and go through all of the rises and knead, etc in order to get the finished product. It would be so worth the investment of time to do big batches like this. In the past I would fully bake the loaves and was not happy with the end results when thawed and heated to serve. Your way ... par baked.... makes so much sense. Gotta get my stuff awakened😊
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This is so interesting! Inspires me to maintain a smaller starter day-to-day, and make a big ol batch with many loaves as needed! It doesn't currently fit in my routine/for the size of my household to keep up with the starter and bake loaves throughout the week.
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Thanks😮
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Thank you 😊❤❤❤👍🏼👍🏼👍🏼
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What jars do you use? I love them!
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Great advice and very helpful. How long did you thaw?
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Can you tell me what size batard and bannetons are recommended?
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WOW!!!!!!!!
