January 9, 2012 - 1:18am
Freezing dough
As a novice to sourdough baking, Iwould like advice re freezing dough. I have a Wood fired Pizza oven and lately have the sourdough bug which looks like being a permanent affliction . I have been practising in the electric oven and now wish to progress to the WFO, obviously it is not practical to bake a single loaf in a WFO on a regular basis so I need to prepare dough to be able to bake several loaves on a weekly basis, what I would like to do is prepare the dough for several loaves during the week, freeze them and bake weekly but I need to know the procedures and limitations to following this procedure
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Try the search box on the left. Your subject 'freezing dough' comes up with several threads that should answer your question.
Why not make a big batch of dough, prove and bake the loaves and then freeze them?
For several reasons my circumstances preclude me from mixing, proving, shaping, etc for several loaves on the one day, what I want to do if possible is to prepare several loaves over the course of say a week and bake all on the one day.
Sorry I can't help with that situation as I have only frozen bread I've baked, not dough. Happy Baking.
I freeze pizza dough all the time and it works fine. I haven't tried it with bread dough.
Seems easy enough to test...
we freeze dough for pizza too. I think after you pull it from the freezer and thaw it, it tastes much better than fresh dough! Even without a starter, frozen pizza dough tastes a bit sour already, that was the reason we got into sourdough starters in the first place, to get that sour flavor in pizza.