The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

freezing dough

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jenniferw's picture

puffy dough freezable?

April 22, 2012 - 1:36pm -- jenniferw
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Hey everyone:) Ive had a pan of cinnamon rolls in the fridge for a day, planned on baking this morning but didnt have time. Surprisingly they have gotten puffy even in the fridge which has never happened before for me. They're definitely not doubled yet- just puffy. is it already past the point where I can freeze it for later? Thanks.

ezzirah's picture

freezing bread dough....

April 29, 2010 - 1:58pm -- ezzirah
Forums: 

Hello! long time lurker here, don't post much, too much of a noob.. :)


 


I was thinking of getting in the kitchen this weekend a whipping up batches of various bread doughs that I can put in the freezer then simply take out and unthaw and bake when I need them. But I am unsure at what a point is it safe in the bread make process to freeze the dough. After shaping? should I rise once then freeze? After a second rise? 


 


I am hoping the question is clear, I apologize if it is not. 


Thanks!

Agamemnonsmom's picture

When to freeze dough?

January 31, 2010 - 9:59am -- Agamemnonsmom

I am making the french bread recipe here and need to know if I should cook both loaves and then freeze one. Or can I freeze a shaped loaf (not risen for the final time) and cook another day.  Two loaves will be too many for my small family.


 


Thank you so much!


 


 


 


Here's the recipe if it matters:


 



 



Preferment:
1 cup water
1 cup bread or all-purpose unbleached flour
1/2 teaspoon instant yeast

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