On Fri, 9 Jul 2004, graham wrote:

> > What is considered the best way to preserve batches of bread, for
> > Dave
>
> Never refrigerate bread!!!!! There's a recent thread on rec.food.sourdough
> on the subject.

I just saw that! Quite a heated thread, but very good information.

> Freezing baked loaves is probably the easiest option - I do it regularly
> as I live alone and bake in moderate to large batches. You can freeze
> the dough. I would form the loaves after the first rise and then freeze
> them.
>
> Graham

I'll rescue the two loaves from the other night, one to the freezer, the
other is ready to eat, anyway. Next batch, I'll try freezing partially
risen loaves. This was a very soft dough, and about 80% hydrated, so it
didn't hold a shape at all. Should I divide the dough after rising in the
bowl, and just freeze loaf-iweight balls of it? Seems easier than forming
it in pans, freezing, then wrapping the pan-shaed slabs...

Dave