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Freezing dough

post #1 of 6
11/18/09 at 10:26pm
Thread Starter 
What affect does freezing dough have on the end product?
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post #2 of 6
11/19/09 at 9:12am
What kind of dough do you plan on freezing? Is it pastry dough, yeast dough or....?
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post #3 of 6
11/19/09 at 12:09pm
Yeast doughs, and especially the preferments that are often used with them, can be frozen with no ill effects.

Just the opposite, in fact. Let the dough thaw in the fridge overnight. Remove it about two hours before you're ready to work with it. Then proceed as usual.

I'm not a pastry baker, so don't know for sure. But I can't imagine any reason why not.
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post #4 of 6
11/25/09 at 11:20am
Biggest issue; freezing kills yeast. Increase your yeast by 10%.
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post #5 of 6
11/25/09 at 11:50am
Really?

According to "The King Arthur Flour Baker's Companion", pg 230, freezing yeast doughs has no effect on the yeast UNLESS the freezer temperature is 0 degrees F or lower, typical home freezers generally do not get that cold.

In addition, pg 196 specifies that freezing is the BEST way to store instant yeast.
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post #6 of 6
11/25/09 at 12:35pm
Yes you are right. I am so sorry I was answering another question at the time. Freezing slows down the action time of the yeast so increasing it by 10-15 % sent helps the proofing time of the bread and will also help give it full jump in the oven.
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