Freezing bread dough - anyone know at which stage?!


Question: Freezing bread dough - anyone know at which stage?
I am prepping some meals and items in advance as I will be having a baby shortly. I would like to have some portioned out bread dough on hand to make a simple, home made pizza or a few buns here and there but have never frozen it before. Do you freeze it right after mixing the ingredients or after letting it rise once?? I really don't want to go through the work only to have it not rise when I plan to use it. Thank you!

Answers:

congrats on your new arrival!! Here are couple of sites that may help you. One for bread and one for pizza.

http://www.baking911.com/howto/freeze.ht…
http://www.recipesecrets.net/forums/ask-…

Pizza dough can be frozen in balls - after the first rise and before the second rise - just punch down, portion, shape into a ball or a round and freeze.

It could take a good 8 - 10 hours to thaw and rise just a bit in the fridge before you can shape and use it.

I wouldn't freeze it more than 6 to 8 weeks if you want a good tasting dough.

To properly thaw - remove from freezer the night before and place in refrigerator. Just before you are ready to use it - remove from plastic wrap, foil or freezer bag (whatever you used) and place in an oiled bowl; cover with plastic wrap. When it starts to rise again it is ready for you to make your pizza.



you will get the best taste if you rise them before you freeze them. But you must freeze them quick. I freeze often and the pre-rised is much more easy to prepare, just defrost and put in the oven.
Learn from the times and temperatures you find on the packages of similar products in the shop or on the net.
Freeze them separately but pack them as tight and airfree as possible afterwards so they wont dry out.
Good luck!




The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources