For various reasons, in-house breading is out of the question for me. Do any of you have any experience using frozen bread doughs such as from Rich's or Bridgeford?
Never done much baking, actually don't care much for it, but I need to menu some bread items.
Any helpful tips or tricks concerning the frozen dough available from foodservice companies would be appreciated.
I think there are certain things to pay attention to, such as proofing, etc. Have heard you can use a finger to poke the dough to see if it's ready to go into the oven, and things like that.
I'm sure using frozen is heresy to most of you, but like I said, making fresh dough is out of the question.
So, any help would really be appreciated.
Thanks much for any advice.