I actually used my bread machine to mix the first dough ball, (used 1/2 the recipe). Then I removed it, divided in half (for 2 1/4 loafs) then froze both before they could rise. Removed one yesterday, let it thaw, used the stretch and fold method several times and got a really good rise. Cooked it at 425 til done, this is one beautiful loaf of sourdough. Will be making and freezing more!

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