Sourdough

We would bake the loaf until it fully risen and then stop the bake, put it straight in the freezer. And then two days later, to pull it out and finish the bake. So it's baked around 75%. And then finish the 25%. And the oven, it just develops the crust. The taste was amazing. The house smelled like fresh bread. I love that smell. Who does it? It's wired in us. Then we moved into pastries as well. We started realizing, oh, you could have like, what about fresh croissant? That was the holy grail. They're very hard to make. There's nothing that could beat that.