Sourdough bread with green peas. Baking a frozen loaf 🙌🏻

Creating a unique sourdough bread with green peas can result in a delicious and visually appealing loaf. Here’s a recipe to guide you through the process: Ingredients: For the Sourdough Starter: 50g sourdough starter 50g water 50g wheat flour For the Dough: 500g bread flour 350g water (adjust as needed) 10g salt 150g cooked and mashed green peas 150g active sourdough starter (prepared from the starter ingredients above) Instructions: 1. Prepare the Starter: Mix 50g sourdough starter, 50g water, and 50g flour. Cover and let it ferment for 4-6 hours until bubbly and doubled in size. 2. Prepare the Dough: In a large bowl, pour water, sourdough abbot and pea puree. Mix well, then add flour and salt. Knead for 4-5 minutes, the dough will be quite soft and sticky (thanks to the pea puree) Do not panic, use a little flour or soak your hands in water, so that the dough does not stick to your hands. Cover the dough with a towel and let it rest at room temperature. Perform stretch and folds: every 30 minutes, over a period of 2-3 hours. To do this, grab one side of the dough, stretch it upwards, and fold it over itself. Repeat on all sides of the dough. 3. Bulk Fermentation: After the final stretch and fold, let the dough rest at room temperature until it has doubled in size. This can take 4-6 hours depending on room temperature and starter activity. 4. Shape the Dough: Turn the dough out onto a lightly floured surface. Shape it into a tight ball or oval, depending on your preference or the shape of your proofing basket. Place the shaped dough into a floured proofing basket or bowl, seam side up. Cover and let it rise for another 1-2 hours at room temperature, or refrigerate overnight for a slower fermentation and enhanced flavor. In my case, I didn’t have the opportunity to bake the loaf in time, and after 2 hours of growth at room temperature, I put the loaf in the freezer until the next day. 5. Preheat the Oven: Place a Dutch oven or baking stone in your oven and preheat it to 250°C (480°F). 6. Bake: When ready to bake, carefully transfer the dough onto dutch oven. Score the top of the dough with a sharp knife or lame. Cover with the lid and bake for 20 minutes. Remove the lid and reduce the oven temperature to 230°C (450°F). Bake for an additional 20-25 minutes until the crust is golden brown and the bread sounds hollow when tapped on the bottom. 7. Cool: Let the bread cool completely on a wire rack before slicing. Enjoy your unique sourdough bread with green peas! The peas add a subtle sweetness and vibrant color to the bread, making it not only tasty but also visually appealing.