What if you don't have time to bake our bread after class?
Freezing our Grainbaker's Spent Grain Artisan Bread is possible, but will yield slightly less exciting results than baking right away. Over the years I've become less of a fan of this approach.
Before you decide to freeze your bread, the first question is if you can manage a bake in the morning. If so, then refrigerate your dough overnight and bake before Noon the next day.
If you simply must postpone baking and need to freeze your dough, here are some tips:
Freezing with Care: Shape your dough into forms like a rustic boule. Coat it with olive oil, wrap it tightly in plastic or foil, and seal it in a freezer-safe bag. Your dough will keep its magic in the freezer for up to two weeks.
Thawing Magic: Transfer your wrapped dough from the freezer to the fridge the night before baking for gentle thawing. If short on time, opt for countertop thawing, keeping an eye to prevent overheating. Thawing can take as much as 8 hours!
Let it Rise: Unwrap your dough and rest on a floured surface for 2-3 hours to reach room temperature. This allows it to rise gracefully, promising a fluffy interior once baked.
Preheat and Prepare: Preheat your oven to 450°F and place your Dutch Oven or sheet on the center rack for even baking.
Bake to Bliss: Slash the dough on top for controlled expansion. Mist with a fine mist of water. Carefully transfer it onto the preheated baking stone or sheet and bake for 25-30 minutes until golden brown. Let it cool before slicing and savoring. Tip: Add 2 ice cubes to your Dutch Oven for extra rise and great crust.
Pro Tip: If you're baking bread often, treat yourself to this Dough Conditioner by Scratch. It helps revive frozen bread, adds height, and opens your crumb.