Freezing the home-made bread dough.?!
Freezing the home-made bread dough.?
I want to make home-made bread in bulk, so I always have the supply when needed.
But I'm sure how to freeze the dough e.g. before/after it raises, before/after brushing with egg wash.
Anyone have any tips?
Answers:
Sounds like you don't want dough, but parbake (partially baked). This is best done with rolls, not loaves, and you go the whole process, and bake them at a low temp long enough to set the crumb, but not so long as to carmelize the crust, then freeze. Reheating then is baking only long enough to color the rolls and warm the interiors.
If you really want frozen dough, I recommend splitting and wrapping the dough after the first rise and punch down, but that is simply because I have always done it this way, not because it is the only way. I like to use zip-lock bags, and flatten the dough as much as possible, which helps speed freezing and thawing. When thawing, I like to give at least two rises and punch downs to get an even rise after shaping. If you go too quickly from thaw to shaping, you can get big bubbles under the crust, which then tend to burn.
i just had a quick look on the net and found this web page. it should tell you everything you need to know. hope it helps.
http://www.baking911.com/howto/freeze.ht...