The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

freeze down, or leave dough in fridge

  • Pin It
jonesy's picture
jonesy

freeze down, or leave dough in fridge

Hi. I am hand making bread daily,  and was expecting visitors today.One is ill so they have postponed the visit.  What do you suggest. I now have the dough mixed for my bread. Do I keep the dough in the fridge for a couple of days, or bake and freeze it down. I am reluctanct to make fresh bread, then freeze it. Regards, Gordon, Paignto, Devon, UK

SylviaH's picture
SylviaH

SYLVIAH

Gordon,

Lot's of bakers freeze their fresh baked bread with excellent results...I cool my bread down, seal it well into plastic freezer bags and freeze....there are other methods of wraping...this one works fine for me..I usually use it up within the month...Be sure and thaw your bread in the sealed bag until it is completely thawed....then open and slice and eat...walla...fresh bread.

Sylvia in San Deigo,CA

jonesy's picture
jonesy

Hiya Sylvia, Thank you. It is late eveing, as I write, so I think I will bake and let it cool overnight. And we will eat over the weekend. I have trolled  u tube looking for answers, and it seems all the knowledge is on this site. Regards to you.

holds99's picture
holds99

Gordon,

I usually double the bread recipe I'm using in order to make at least 2 large 3 lb. loaves (boules) or 4 medium 1 1/2 pound loaves, boules or ovals.  After they come out of the oven and have completely cooled, on a wire rack, I hold out one boule, slice it and freeze all the loaves.  With the sliced loaf, I take the number of slices I need and put the remaining slices back into the freezer.  I freeze them in plastic bags.  Try to get as much air out of the bag as possible and then tie the top with a twist-tie and put them into the freezer.

I have never had a problem with bread that has been frozen.  Just remove the un-sliced loaf from the freezer and allow it to thaw and come to room temp. and they're fine and ready for slicing.  FWIW, DON"T use a microwave to thaw them or you run the risk of destroying them.  Let them thaw at room temp.  This will take anywhere from 2-4 hours at 75-85 deg., depending on the size of the loaf and the room temp.  If you're unsure as to whether they're thawed sufficiently, insert a digital probe thermometer into the center and check the temp.  So, if you're having dinner guests just take your frozen loaf out of the freezer 4 or so hours ahead and set them on a rack and let them thaw.

With the large 3 lb. boules I slice them in half before bagging and freezing.  That way I end up with a 1 1/2 pound half boule when I'm ready to thaw it and I don't have to thaw the whole 3 lb loaf.

Howard - St. Augustine, FL