I was wondering if anyone could help me.
I have recently started baking and dived right into the deepend with sourdough. After a few failed attempts I have managed to produce some decent loaves using the stretch and fold teckneque during the first prove. The problem is I make the bread on the weekend, but I would like to be able to make it mid week so I can use it for my sandwiches for lunch at work but the proving time is too long to bake after work. I know putting the dough in the fridge slows the proving process so you can bake the next morning. But I was wondering if you could shape the dough then freeze it, to be baked at your leisure. Or would it kill the shape and retard the yeast?
Thanks a lot,