The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


kahvecc's picture

Freezing buttermilk biscuits and baking later?

December 29, 2012 - 7:45am -- kahvecc

So I have a pretty good buttermilk biscuit recipe, nice and light, rises nicely, great flavor. I was hoping I'd be able to freeze the biscuits and then pop them in the oven and bake them on demand, but for some reason when I attempt to bake them after I freeze them, they don't rise as when I bake them fresh. I am using the following recipe:

6 cups AP Flour

1.5 tsp baking soda

4 tbsp double acting baking powder

.5 lb butter, frozen

3 cups buttermilk

Song Of The Baker's picture

Freezing Loaves

September 22, 2012 - 9:45am -- Song Of The Baker

I grew up in a home that practiced buying loaves of bread in bulk amounts and fill up the garage freezer for storage.  We would have month's worth of bread, and to tell you the truth, I was too young to understand or pay attention if the quality of the bread was affected at all.

dsadowsk's picture

Can freezing actually improve a baked loaf?

June 25, 2012 - 4:20pm -- dsadowsk

Baked Reinhart's Pain de campagne (BBA 195). Not exactly my greatest Reinhart success: crust less than crackling, crumb too dense. But still tasty enough, especially when eaten fresh.

I baked two boules, one for now, one for later. "Later" was cooled thoroughly (maybe an hour and a half), put in a zip lock bag with the air squeezed out, and left in the freezer for 6-7 days.

fminparis's picture


November 19, 2011 - 8:07am -- fminparis

Not bread; apple pies.  I know this is a bread forum but I need information.  Traveling to Madison, WI for Thanksgiving and am in charge of bread and pies.  Bread I will bake there.  Apple pies present the question-  is it better to bake the pies here and carry them frozen to Madison or get them ready for the oven here, then freeze them and in Madison thaw and bake them.  Never tried the 2nd choice.  Has anybody tried? Opinions?

sustainthebaker's picture

Freezing Dough

March 24, 2011 - 10:07am -- sustainthebaker

I need to know all about freezing doughs. I have only frozen pizza doughs and do not have experience freezing other loaves. In particular, I have a standard white bread dough recipe that I use for dinner rolls or sandwich loaves. My questions are:  what are the best ways to freeze dough? What point of the proofing stage is best to freeze dough? How long can it be frozen and still rise? Any precautions needed?




Neil C's picture

Freezing After Primary Fermentation

October 20, 2009 - 10:30am -- Neil C


Does anyone have experience and/or advice freezing dough after the bulk (primary) fermentation?

My recipes are usually typical French, beginning with a Pate Fermentee or a Poolish and a somewhat slow fermentation process at about 60 degrees.  Getting a truly accented nutty flavor seems to allude me.

Would appreciate any and all suggestions.


Neil (Denver)

summerbaker's picture

bagels: can you freeze after boiling?

June 19, 2009 - 1:51pm -- summerbaker

Has anyone out there tried freezing bagels after boiling but before baking?  I have to make brunch for 50 on the morning of my sister's wedding and really want everything to be as fresh as possible.  The general plan would be to thaw them in the fridge the night before and then bake them in the morning.  Unfortunately I  just thought of this possibility and don't have time to experiment before the actual event.  Thanks in advance for any suggestions!



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