Sourdough — Bake Half, Freeze Half =============================
Okay, so my new Ninja Foodie means that I've been making smaller loaves, which means my wife is worried it'll be too much of a pain for me to bake every week.
Since we're both determined to keep eating sourdough (which is hilarious, considering that we were thrown into a paroxysm of bliss with fairly ordinary brown bread when I started making it this time last year.)
So, here's the recipe I'm going to try, along with the freezing techniques presented on Breadtopia by Melissa Johnson:
https://breadtopia.com/freezing-sourdough-bread-dough/
The Recipe =========
LEVIN 180g starter 285g Flour 330g Water 6g Salt
DOUGH 100% of Levin from day before 375g Flour 180g Water 36g Honey (no anti-fungal agents) 7g Salt 2tsp Caraway Seeds 2tsp Dove Farms Organic Yeast 50g Butter
METHOD
LEVAIN (Tonight) 1) Mix the starter, rye flour, water and salt together to make smoothe mixture 2) Cover and place in the oven (with the bulb turned on but not the heat) overnight to rise.
DOUGH (Tomorrow Evening) 1) Mix flour, salt, and caraway seeds together. 2) Rub in the butter until the mixture has a breadcrumb like structure 3) Add pumpkin seeds and mix 4) Dissolve the honey in tepid water (what does tepid mean? Not sure, but I try to get the water to blood temperature) 5) Add the levain, yeast and honey-water mix until I have the smoothest dough I can 6) Knead the dough for ten mins. Try to use flour this time because oil results in the bread not sticking to itself. Remember to wear an apron so that I can wear these trousers again tomorrow. 7) Take away half of the dough and freeze it 8) Let the unfrozen dough rest for... an hour? Two hours? I'll know once I see it. 9) Knock the bread back, knead it again, then leave it to rise again for 30ish mins. 10) After 25 mins (yes, if you were going through the recipe step by step, it means you now need to master time travel, sorry) preheat the Ninja Foodie to 200 C 11) Add 200g water, pop in silicon basket and wire rack with baking paper to lower the hopefully not too sloppy dough in. 12) Bake in the Ninja Foodie for about 35 mins. 13) Eat the hopefully awesome sourdough boule.
COOKING FROZEN DOUGH 1) Remove dough from freezer in the morning. 2) Leave it in a bowl or banneton to defrost and prove while I go to work. 3) Preheat the Ninja to roughly 200C 4) Pop the silicon basket in 5) Pour in 200ml cold water 6) Add the wire rack with baking paper, and the not too sloppy (hopefully) dough. 7) Cook for 35-40 mins @ 200C, depending on how defrosted the dough is.