The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Freezing

  • Pin It
darellmatt's picture

Frozen poolish?

March 10, 2009 - 7:24pm -- darellmatt

Hello,


I am reading the excellent "Crust and Crumb" by Peter Reinhart" In the section on poolish, page 34, he says: "you can freeze unused poolish and save it for another time, if you do so just before or after refreigerating it on the first night"


I am surpised, I thought freezing killed yeast cells? Any thoughts on how this works, or how long you could get away with leaving it frozen and then using it?


 


Darell

vtelf03's picture

How Can I Freeze Yeast Bread?

February 21, 2009 - 8:16pm -- vtelf03

I'm fairly new to the bread making world (although I'm dying to get better and much more into it) and I'm curious how to go about Freezing Yeast breads? I know it's fairly easy for Quick Breads etc, but my husband and I just can't eat two whole loaves before 1 goes bad - what type of preperation should I give the second loaf before I freeze it until we're ready for it?


 


Thanks!

Rosalie's picture
Rosalie

I was inspired by a question by someone in another bread forum and my own recent discovery and love affair with baking pita.  In the other forum, the person had frozen shaped bread dough and then was having problems reviving it.  I wondered if she could make pitas with it.  While that question remains unanswered, I tried a related experiment.


I picked a nice basic bread recipe - in this case, an adaptation of Bernard Clayton's Rosemary-Garlic Bread on page 464 of my edition.  The recipe calls for about half whole wheat flour and half white flour, and I, of course, used all whole wheat.  I also, as usual, used considerably less than the 2 packets of yeast - possibly a teaspoon, but I don't remember. And I'm sure I stuck it in the refrigerator for a good part of its early life.  It's been a couple weeks.  But that's my modus operandi.


I divided the dough into twenty-four equal balls, which would make them smaller than might have been called for (for about six cups of flour for two standard loaves).  I then rolled the balls to 1/8 inch thickness, using those rubber bands I found online (Fanta, I think) for my rolling pin.  And I managed to freeze them by placing them in the freezer on non-stick cookie sheets for a couple hours and then stacking them and putting them in freezer bags.  (A smaller quantity would have made the logistics of this step a bit simpler.)


I now take them out two at a time and bake them in my Oster countertop convection oven.  Today I had my greatest success so far.  I placed the frozen pitas between two sheets of parchment paper on top of the oven with an inch or so of space between the oven and the pitas.  I then pre-heated the oven to 450 (its top temperature) with my little toaster-oven baking stone in the middle for about half an hour.  Then I placed one piece of parchment and the pitas on the stone.  In less than two minutes the pitas were big round balls.


Sorry, no pictures.  All gone.  Maybe next time.  I still have plenty more from this batch to experiment with.


Rosalie

LindyD's picture

Freezing slices

July 24, 2008 - 6:14pm -- LindyD

I tried the advice in Peter Reinhart's BBA, sliced up a loaf of rye baked this past weekend and froze the slices. Using a long sheet of plastic wrap, I wrapped the slices so each one had wrap on both sides, then put them in a ziplock freezer bag.

The thawed bread tasted very fresh, but I'm wondering if there is a more efficient method of doing this. My freezer is pretty full so a few of the slices were a bit squished.

 

 

Pages

Subscribe to RSS - Freezing