April 22, 2017 - 6:54pm
Can one purchase frozen raw bread dough?
When I did a search for it, I see a few entries but then the list digresses to partially cooked frozen or fully cooked frozen. I see that I can purchase 24 loaves for almost $100 and would consider it but wonder if it is a bit steep just to learn a lesson on what not to do.
I just want to get creative and start by purchasing frozen raw dough.
What should I look for?
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play around with some dough.... go for the frozen dough that comes in a tube or "can." Rolls or Biscuits or some like that. :)
Is what I seem to find around here. It is all from one recipe and doesn't really behave like bread dough.
I am looking for something that resembles puff pastry in its packaging.
Then why not mix your own dough? All you need is some flour, yeast, water or milk and a little salt. Make that Pillsbury Dough Boy jealous! Got a scales for weighing ...or cups? ...or nothing but a coffee mug?
Seems to me there is rolled up pizza dough in a box frozen. Can't think of the brand name. Get a free jar of tomato sauce if you go for the deluxe stuff. Of course you could use puff pastry and have some fun too! stack, twist, roll into balls and dip into butter and your heart's delight and let them rise a little and bake together...
check out the lessons at the top of the page. Freeze the dough. Thaw it out and pretend you bought it. :)
When I make pie dough, I double batch it and freeze it in portions. I don't mind making the main batch because I mess up the kitchen once and I cannot find a dough worthy of my pies on the market.
Maybe I have become spoiled with puff pastry. Buy it, roll it, design it, and bake it. Most of the time they evaporate before they cool.
I see fresh pizza dough in the grocery store but an not happy with it but maybe I can use that as a substrate and develop it into something.
Still, I was hoping for frozen raw bread dough....
Where are these alleged "lessons"?
Maybe they are at the top of another page.
Your Sourdough starter of long ago?
Did you ever get a yeasted dough that you liked?
Have you tried Brioche dough? My Easter Brioche is pretty simple and tastes great. The aroma of the dough is enough to make me wish I was a raisin thrown into it, to do nothing but basque in the goo and aroma. Here the devil is in the ingredient detail. If you have the basic dough ingredients, all you need are a few eggs, butter, and lemon peel. Oh, and a little rum for the raisins. Not big on raisins? Down the rum after the first 30 minutes when you're ready to work with the dough.
Not only is it too much work but I came to realize that any sourdough bread, by nature, is a taste turn off. I cannot seem to stray too far from plain white.
As for raisins, for the most part, I don't like them however in bread, especially with cinnamon, is right on...
I have done the Brioche dough. (: (: (:
Still, I would like to explore the lazy version: commercially frozen. Maybe I will find one with a good flavor without all the mixing. Then again, maybe not.
When I visited some friends out on Cape Cod years back a local grocery store was stocking Sara Lee breads but they out sold all of the locally made breads that the store stopped carrying it. We oft wondered if it was under pressure from the bakers.
- add ingredients, set it to go overnight and in the morning fresh bread of your choosing. white if you wish. Personally my sourdough is delicious and definitely not sour and I make a quick yeasted loaf if I run out - almost anything rather than store bought.
good luck in your search.
to mix up the dough and go thru the first rise. Then remove and do your own thing.
Have you tried doubling up on the yeast in a recipe, I mean really going overboard?
I was thinking about the refrigerator... and retards and cleaning my own fridge. If not covered tightly, the dough can take on aromas from food in the fridge. Perhaps the Pizza Place that you so wish to emulate had some great goodies in the fridge and that contributed to the dough flavour. Or rinsed out the "walk-in" with vinegar or lemon or orange water. Or maybe there are a few bay leaves stuck into the flour and removed before use. The list goes on and on.
I'm making a strudel this afternoon. Basically a leaven free dough with 65% hydration. It gets slowly pulled out from the middle stretching until paper thin and hangs over the edge of a good sized table a few inches. I think most people know it as phyllo dough. I can usually find a round table to work on... Got my cotton tablecloth ready. I've got a few rum soaked raisins left from the brioche to go with the apples and yup, cinnamon. Cutting up apples when I post. I haven't done this in a while. Buy finished dough when in Austria. ...But I ain't in Austria! :)
the best strudel I ever had was in Austria".......... yum
Leslie
This one was gone while it was warm. Never had the chance to cool. There is still flour in the tablecloth so I might as well make another. How soon can you get here? :)
Perhaps I'll get a chance to have some coffee with it this time. Lol It was pretty good. (I got mangos too.)
You mean like Lucy did?
https://www.youtube.com/watch?v=RA3hc4P3qe8
(:
Bay Leaf in the dough?
I am afraid that Jerry's pizza is a thing of the past. Somehow the recipe may have changed and the flavor I craved may no longer be there, not unlike the loss of flavor in most bread on the market.
Jerry him self ran the place for the last 30 years ago then, for the last 10, his daughter ran the place. It still had its signature flavor. Just last week, we went in for calzones and it was different. We will have to go in for pizza again to see if the change is permanent.
The two markets I use to purchase groceries do not carry frozen dough. At a larger store, I asked and was told that they did not have it so I made a suggestion to the manager. He said "Of course we carry dough" and lead me to it. We went to a totally unexpected section of the freezer case.
Now, I am seeing it in many other stores. Feast or famine...I am very happy with what I found. At least it is not Pillsbury....
Now I can experiment.
Start with a loaf of frozen bread dough and skip right to the directions to roll in the butter.
I find them now for 99c each.
Why do all the measuring and mixing?
BTW: Is there any intelligent way to sing in here? I see no option at the top where other web sites have it. When I scroll to the bottom, the option is there not only hidden beneath an advertisement popup but it is faint grey on a tan background.
If everything is too much effort why not find a bakery that makes quality products? To me half the pleasure comes from simple ingredients turning into something that we like eat more than what can be bought. Having said that I am glad that you found something you like.
Gerhard
"To me half the pleasure comes from simple ingredients turning into something that we like eat more than what can be bought. "
I grow/mill the grain, milk my cows and make butter, and culture the yeast.....
was if you invite me to a roast beef dinner and serve me a Swanson Hungry Man Diner I would be disappointed.