Full Loaf versus half loaf storage and baking question

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GaryDG on 24 Mar 2020 at 17:30

I'm a newbie to breadmaking as I've only made a few loaves.

So I used a recipe posted by Antilope on this site (correct spelling) that produced a wonderful loaf.

The basic ingredients were 4 cups flour, 3/4 cup of sourdough starter and baked in a round Superstone, so you get the size.

Let it rise for an hour bake 425 covered for 40 minutes from cold oven.

So I need some basic help. I would like to make this dough, store half in refrigerator for later use and bake the other half.

Can you provide some guidance on temperature length of time baking a half loaf?.

 

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I'd suggest that you bake both loaves and freeze one for later use.  

Sourdough, compared to baker's yeast, tends to degrade the dough faster.  The combination of the acids produced by the sourdough organisms, and apparently higher levels of protease enzymes, break down the proteins that give dough its structure.  Pushed too far, the dough becomes a puddle of goo.  The same thing can happen in a yeasted dough but the process is much slower, allowing the dough to be held under refrigeration for several days.   

For a dough containing just two cups of flour (half of your 4-cup batch), I would guesstimate about 30 minutes at 375F for a round or panned loaf; less for a skinnier shape like a batard or baguette. 

Paul

I’ve read that if you bake both, take one out about 5 mins before it is finished (parbake) and freeze that one.  Then when you want to eat the frozen one put it into a 350ºF oven to warm and crisp it up.

Benny