Hi all,
I've been baking with "sourdough" starters for 4 years now and, with the
exception of a couple of spectacularly disastrous early attempts, have been
fairly successful. And for a while now, one of my (and my wife's) favorite
recipes has been that based on Peter Reinhart's San Francisco Sourdough
Bread, using Dr. Wood's Original San Francisco Culture. The combination
gives me a mild to moderately sour batard with excellent lift. Likewise
this last time. And the loaf we ate fresh was normal in every way.
However, the one we froze (around 3 weeks ago) and thawed this week has a
peculiar problem. The top and side crusts tend to separate as the bread is
sliced.
Does anyone have any idea what might have caused this? I don't think we
handled the bread before freezing in any unusual way. We usually make sure
the bread is quite cold before wrapping in plastic bags and freezing. Any
thoughts would be greatly appreciated.
Bob