661-Pete wrote:Assuming your have the space, I'd suggest making two loaves at once, and putting one in the freezer until you need it. Saves energy! But use the 1-loaf-a-week regime if you prefer.
Thanks Pete for all your help and details, much appreciated
I only have a small freezer and sometimes there's not enough room for a whole loaf - but point well made, as it's undoubtedly so wasteful using the oven for one loaf
Currently I don't bother giving my loaves a second 'prove', they get whacked in the tin after kneading and baked as soon as is risen suffiently - would you say the more usual double rise method you outlined is necessary for sourdough bread that will only be eaten toasted?