ChefTalk.com › ChefTalk Cooking Forums › Food and Cooking Forums › Pastries and Baking General › Freezing Dough- when is best?
New Posts  All Forums:Forum Nav:

Freezing Dough- when is best?

post #1 of 2
11/11/08 at 11:57am
Thread Starter 
I make at least one batch of dough each day (bread, bagels, pizza dough, pretzels, etc.) and would like to start making larger batches of the dough and freezing some for later use. Instead of making pizza dough every Friday, make a triple batch and freeze the two extra batches for the following week.

Does anyone have any recommendations on the best method to freezing dough and when the best time frame is to freeze it (just after mixing or after the first fermentation)? When I pull it out of the freezer, is it best to let the dough thaw in the fridge for several hours?

Any recommendations would be appreciated!


Thanks,
Emily
Reply
post #2 of 2
11/11/08 at 5:07pm
for pizza dough, i greatly enjoy bread bakers apprentice recipe with ice water and cold overnight fermentation. For this recipe, the dough can go into the freezer right away. I would thaw in the fridge for a day, or rush the first couple hours at room temp, and then to the fridge. The dough then proofs at room temp for 30 min, is shaped, risen and baked.

I would give a bread loaf one rise, and then freeze. Wondering what others would do...
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pastries and Baking General
ChefTalk.com › ChefTalk Cooking Forums › Food and Cooking Forums › Pastries and Baking General › Freezing Dough- when is best?