Good morning class. Just a quick answer to the so far unasked question..."Hey Tom, may I freeze my dough?"
A resounding yes! You may, with stunning results! I have experimented recently and found that right after the 8 minute kneading session. You can take a break and finish your bread project at a more convenient time. Just divide the dough in two equal blobs, roll each one in a piece of cling wrap and shove them into hibernation for awhile into your freezer. Don't worry, those little yeasties are tough little critters. You are just putting them to into a major slumber mode from which they can not really operate at all. Asleep, but not dead.
I like to bake early morning(two loaves going right now on final rise). Before you go to bed, just take a "brick" from the freezer and toss it on your counter. When you awake, your first question is going to be..."Who let the doughs out?"
Once rewarmed, those little yeast cells come back with a vengence and burst from their cryogenic state and bust free of their cling wrap envelope. Preheat oven, final shape the dough and bake on students. Great bread awaits! Simple easy, quick and cheap tasty artisan loaves at pennies on the dollar....TJW
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Hey everyone, small but important detail on original recipe. When pre-heating the oven, have your baking stone in the oven preheating too! Much better end result. Sorry about the lack of clarity on that point. I'm going to go back and try and edit that correction as to not mess everyone up. Your bread will bake on an unheated stone, just not as well.
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