This is the side effect of your gluten structure breaking down under the cold temperatures of the freezer. So the question now is when is the best time to freeze my dough? The answer to this depends on the type of bread you are making. For regular white bread or whole-grain bread where you have one rise and then shaping the best time will be after the first rise. You punch the dough down or knock it back, then shape the loaf. If you are making a dought that has 2 rises before the shaping stage than you would want to freeze it after the second rise.
Either way, you wan to freeze your bread after shaping. The reason you want to freeze your doughs after shaping is that this is the stage that the yeast in your dough is already evenly distributed thought and all that is left now is either a fermentation stage which you can do in the fridge or the final proof before baking.
These crystals can create freezer burn on your dough and will have a great effect on the look and flavor after baking. In order to get the air out, stick a straw in the bag and seal it until you get to the straw, then suck the air out, remove the straw and close the ziplock all the way. So now you are ready to thaw out your dough and bake it.
Follow these steps for the perfect loaf. To proof your bread you will need a warm and preferably a humid environment. It is best to use a proofing box if you have one. Check out a product review we did for the Brod and Taylor proofing box. This is the one I personally use and highly recommend using. If you do not have a proofing box see below for and alternative. One way to achieve this is to put your loaf in your oven and turn the oven light on.
This light will bring your oven temperature to about 30 degrees Celsius or 86 degrees Ferinheight. To introduce moisture to the oven, boil some water in a kettle. Place the boiling water in a stainless steel bowl or a pan and put it on the floor of your oven underneath your loaf. This should do the trick. Dry, inactivated yeast can and should be stored in an airtight container in the freezer to keep it fresh for as long as possible. If you want to make bread or rolls in advance, MaryJane recommends baking, cooling, and wrapping tightly before freezing them for up to several months.
Future you will thank you for that one! MaryJane, along with her colleagues on the Hotline, are fountains of knowledge when it comes to freezing your yeast doughs and breads. Here are some of her additional tips:. Tip 1: Sourdough starter is much more sensitive than commercial yeast, so naturally leavened recipes are best baked without having been frozen.
Tip 2: If a recipe yields two loaves but you only need one, consider halving the recipe instead of freezing the extra unbaked loaf. Simply divide all the ingredients in half, including the yeast and salt. See additional tips in our post on reducing a recipe. Instead of freezing your dough, why not make a double batch, then freeze the baked loaves? That way, you only spend one day baking, but you can easily make bread for the whole month! At the end of the day, you may still want or need to freeze yeast dough.
Perhaps the idea of not pulling freshly baked dinner rolls out of the oven on Thanksgiving will churn up more judgment from your relatives than we can fathom — you never know!
If you want to give it a try, our Blog Team is here to help: We have posts on how to freeze the shaped dough for no-knead bread , cinnamon buns , and rolls — and still end up with delicious, fresh-baked treats.
Cover photo by Erica Allen. She's the Associate Social Editor and spends her time off playing board and video games and dreaming of her next Disney adventure. I find par baking works best for yeast recipes bread, cinnamon rolls, etc, but not cakes and pies. Then you cool and freeze so you can finish the final bake on another day.
I find this technique creates a fresher taste and a more moist end result. Any reason? Hi Rachel, We're glad to hear par baking works well for you, and we do use it in some of our recipes like freezing yeast rolls ahead of time for holiday baking. It didn't really come up as a topic during this discussion, but perhaps we'll see about a par baking blog down the road some day. Thanks for the suggestion! Thanks for sharing Rachel! I have looked for advice on par baking and it's hard to come by.
Nothing beats the smell of fresh baked bread! Keep the loaf wrapped in the plastic and let it thaw overnight in the refrigerator. Place the thawed dough in a greased bread pan , cover, and let it rise on the counter. Bake the bread at the temperature and length of time described in the recipe. It's imperative that pita bread and pizza dough made using yeast goes through at least one rise prior to freezing. Add a little bit of extra yeast to the mix to ensure a good rise after freezing.
You can keep pita and pizza dough for six months to one year in the freezer as long as it's wrapped very well. If you cut the dough into smaller portions, simply wrap each section tightly with plastic wrap before freezing. The dough will last the best if you put your freezer to F in comparison to the usual 0 F. A deep freezer will store frozen doughs nicely. When you're ready to use your dough, defrost and put it through the second rise before baking as normal in the oven.
Do not thaw your dough in a microwave oven, as the yeast can easily be killed. Actively scan device characteristics for identification.
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