Always Have Fresh Sourdough without all the steps!

Showing how you can stock pile par-baked sourdough in your freezer and always have fresh baked bread within 30 minutes!
Bake Times:
-Preheat the oven with the dutch oven inside at 500F. Put the loaf in just as you always would and drop temp to 450F. Bake for 22 minutes.
-Remove the loaf and cool completely. Place in a freezer bag and freeze for up to six months!
-When you are ready to bake: defrost the loaf INSIDE the bag. Preheat oven to 500F with dutch oven. Place defrosted loaf in the dtuch oven with TWO ice cubes. Bake covered for 10 mins at 450F. Remove cover. Continue baking for additional 15 minutes at 425F uncovered.
WANT TO LEARN A BREAKDOWN OF THIS ENTIRE RECIPE? ENROLL IN TURNER FARM SOURDOUGH EDUCATION
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OUR TURNER FARM CHANNEL
This channel houses videos of our favourite sourdough recipes, tricks and tips in the kitchen, snippets from our life on the farm, homesteading, and homeschooling on the East Coast of Canada.
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@Turner.Farm

[@barbmartin4176]

I'm a beginner and really appreciate your explanations which are clear and precise. I was almost ready to throw in the tea towel and because of your video, I will attempt sourdough baking again.

[@wilcsen]

I’ve been baking sourdough for a few years and just discovered your channel and it has been such a blessing! Thank you so much!

[@turnerfarm]

thank you ! :)

[@Hugh_Hunt]

WOW! I have the standard Lodge combo... but seeing the "base" with different and large pot is a BEAST! That is an amazing setup!

[@elizabethcaldwell2435]

GAME changer!! I can’t wait to try this, also can’t wait for fresh baked sourdough on mornings when I have to work and don’t have time to do the full process!!

[@mimipatten3598]

Such a great topic! Haven’t seen anyone else tackle this. Many thanks, will try soon. BTW, love your channel….more please 😉

[@samanthahoos9827]

Thank you! I just put two loaves sliced in the freezer and wasn’t sure how to reheat a loaf uncut for potential gifts too. 😊

[@explaincauseidontgetit3294]

I have been living under a rock! What is a bread mat!!? With little flaps to lift it!! And using a Dutch oven upside down, that really blew my mind 😂. I’m always burning myself trying to pull my bread out of the Dutch oven and my parchment is falling part. I’m so excited to try this!! I love this content!!! What kind of pup was that? Thank you!

[@turnerfarm]

I sell the bread mats on my site linked above ! :)

[@Knulp14]

Awesome video! Thank you!

[@fawnjenkins7266]

Thanks for this, Ash! ❤

[@robertogovernara]

❤God bless You and Your Family❤ Greetings from Vienna❤

[@hope_anchorsthesoul]

This is so helpful! Thank you so much for sharing this with us. :)

[@patriotmama]

WOW! Didn't know you could do that! Will be doing this for sure.

[@southwestlivingwithval]

Thank you so much for sharing this. Great video! I have started my sourdough starter per your instructions. It is nice to know that you can partially bake them like this. And I did not know about leaving them in the bag. Thanks again and have a great day. 🙂

[@DonnaBorooah]

This is so interesting! Inspires me to maintain a smaller starter day-to-day, and make a big ol batch with many loaves as needed! It doesn't currently fit in my routine/for the size of my household to keep up with the starter and bake loaves throughout the week.

[@vickicoleman758]

So informative! I love sourdough but we travel a bit and it is hard to find enough days to resurrect the sleeping starter and go through all of the rises and knead, etc in order to get the finished product. It would be so worth the investment of time to do big batches like this. In the past I would fully bake the loaves and was not happy with the end results when thawed and heated to serve. Your way ... par baked.... makes so much sense. Gotta get my stuff awakened😊

[@lademmanelson4284]

Thanks😮

[@silvermoon3486]

Thank you 😊❤❤❤👍🏼👍🏼👍🏼

[@sheenaqj]

Can you tell me what size batard and bannetons are recommended?

[@stewynewton7834]

Great advice and very helpful. How long did you thaw?

[@julierobichaux6899]

DO you have a plain sour dough recipe to follow, enjoying your videos.

[@ljss2850]

What jars do you use? I love them!

[@kellynaranjo774]

How long did it take to fully defrost your loaf of bread? GREAT idea!!!

[@sharonlatour6230]

WOW!!!!!!!!

[@eecarlesimo]

This is a great video! Thanks so much. As a side note/question. I took one on your first years of sourdough online classes and was wondering how much your recipe may have changed since teaching that class?

[@turnerfarm]

my recipe and ratios are the same, but my method has changed a LOT since then.

[@janebee3215]

Love the videos! How big is your dutch oven in terms of quarts? You said it's a 10.25 size. Was it difficult to find a lid to go with it? Thank you so much. Great education!

[@turnerfarm]

mine came with a lid. it is a combo cooker from lodge.

[@shawnaputnam5807]

Very off topic 😆 but can you share where your shirt is from? Love it. Also, really enjoy your teaching & have gleaned a lot from you. Thanks!

[@turnerfarm]

its from the boot barn :)

[@shannongillespie5271]

what is the typical internal temperature of the loaf when you par bake

[@kyliehernandez3002]

Do you have a basic sourdough bread recipe like the loaf you made in this video?

[@tiramisuqueen]

I would love to have your large bake recipe to do 5 loaves? Is it available somewhere?🙏

[@valturner2726]

Do you have a video for making sourdough bread from the start?

[@HeyPearly]

PLEASE advise where to find/BUY your wood pulp Bannetons.What sizes are best? oval & round shapes needed. Any maintainence/care tips for these? Love your beautiful hair! Just Georgeous! PLEASE reply!!

[@Karen-et2bv]

What is your basic sour dough recipe? Or can anyone post using her levain ratio? Thank you

[@jantofin1573]

Can I get your recipe to do 5 loafs at once please. Thanks

[@calderone1717]

can you link your lame and banneton please?

[@aysunonol8150]

❤

[@deborahcambria3005]

What is the recipe using 300 gms levain?

[@Kristimaier]

How long should I plan for the thaw? Take it out in the morning and plan for baking in the evening?

[@turnerfarm]

yes that should work!

[@gayleporter1812]

Did you thaw this in the fridge or on the counter and about how long did it take to thaw?

[@turnerfarm]

counter is fine

[@kinderteacher5786]

Does this process change the sourness flavor of the bread?

[@turnerfarm]

no

[@cyndiwheeler5435]

How will I know when the bread is “thawed out”? Thinking about in the center of the loaf.

[@turnerfarm]

you will be able to squeeze the bread easily.

[@andaholcomb9770]

Do you use sourdough starter with fresh milled flour?

[@turnerfarm]

no. I dont believe that works as well because of the bran. i do make bread sometimes with fresh milled, though, as seen in the frozen loaf shown in this video.

[@autumnheon9098]

Have you tried baking straight from the freezer without letting it thaw? Could you maybe add a couple more ice cubes to add moisture ? If not, how long do let it thaw?

[@Laneymac]

My question too! How long do you let it thaw and do you thaw in fridge or on counter top? Thanks!

[@turnerfarm]

thaw on the counter for a few hours

[@magelinekelley7536]

Did you bake with cold pot?

[@turnerfarm]

nope. its all explained in there, I preheat with the dutch oven in there the whole time.

[@Biscuits_2030]

Very informative and didactic. You are the best.

[@jacobandcourtney2017]

Can you create a video on making sourdough bread with your recipe, tips and tricks?

[@turnerfarm]

my classes are that, and very in depth! I have linked them above if you are interested in learning more with me

[@trishhay9796]

Can you do a step by step on making the loaf of sourdough please...

[@turnerfarm]

i have classes and an online membership with full in depth break downs of the entire process :)

[@trishhay9796]

@@turnerfarm how much does it cost to become a member 🤔

[@mysuburbangarden.5538]

I don’t see a video on making a loaf from the get go.

[@diannereynolds987]

I am also searching for her recipe fot making a loaf

[@nhayes412]

can this work for bread with inclusions?

[@turnerfarm]

yes absolutely.

[@priscillatse1332]

No need to preheat pan?

[@turnerfarm]

I say to preheat ;)

[@EgbertWilliams]

I thought Canadians used mostly Celsius.

[@turnerfarm]

not for the oven .

[@user-nb4vg9qb1x]

Why would you not just fully cook the first time, you are having to rebake all over again. Does it just taste allot better than the thawed one that was fully cooked?

[@meggo6673]

This video is for explaining how to make a large batch of parbaked loaves that can be frozen so that you if you need a last minute loaf, you can bake one quickly.

[@turnerfarm]

​@@meggo6673 exactly. and yes to the above comment, fresh bakes always tastes better.

[@myavaphillips2912]

Can one not get your sourdough recipe without joining your website for money??

[@TheHaughts]

What kind of dog is that??? Pls answer

[@turnerfarm]

a leonberger