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

moonshine's picture


June 1, 2012 - 1:16am -- moonshine

Anyone has experience with half baked frozen dough ? What do I mean ? can I half bake my ...let's say baguette, then freeze it. When wanting to eat, just pop into the oven to finish the bake.  I see them in the supermarket, so it should be possible... Question is, WHEN to stop the bake...





Moris's picture

Hi Everyone,  Thanks for stopping by !

You may be one of the lucky ones to have recently baked some of my fresh hand made croissants from Frozen.

I've created this blog as an extra resource for you to ensure that your croissants are the flakiest, tastiest & lightest croissants that you've ever had !

Let's get started shall we ?  :)

Step 1:  Remove your frozen croissants from the freezer bag and place on a baking sheet.  Chocolate ones should be placed seam side down.

Frozen Croissants

 Step 2:  Let them raise overnight or for approx 9-10 hours.

For best results, they should be in a slightly warmer than room temp place (75F - 80F)

A trick to achieve this warm & humid atmosphere that will allow the yeast to really work is to add a tin pan at the bottom of your oven and pour some boiling water in it when you first start the rising process.  This added steam & heat will really assist in ensuring best results possible.

Here's an action shot.  Special Thanks to Katie for being a wonderful arm model.  Please Contact us for future bookings :)



 After 9-10 Hours the croissants should be fully proofed and be double to triple in size and slightly jiggly if you wiggle the pan. 

Proofed Croissants



These ones actually proofed for 10 hours.  If yours don't look like this, you can try some things to set the mood for the yeast to really start working.

Tip 1:  Give them another steam bath & Let them sit for another hour

Tip 2:  Give them a little blast of heat.  Set your oven for only 200F and let it heat up for one minute (it won't actually get to 200F) for a quick shot of heat.  The point here is just to warm the surrounding air up a little bit and not make it too warm where the butter starts to melt out. 

After this heat blast - Sit back for a while and let the yeast do its thing ;)

Step 4:  Preheat your oven to 400F if using convection or 425F if not convection

Step 5:  Prior to baking brush with egg wash.  This will ensure a nice golden colour.

Egg Wash


It really comes down to personal preference here.  If you have no eggs, milk or cream is fine.  No milk ?  Use water, or even nothing at all.


My personal favorite is to use just the egg yolk with a little bit of water.  This will make a nice dark & crispy coating - egg yolk is always the prettiest in my opinion.


 Tip:  At this point while your oven is heating, you can refridgerate the croissants.  What this does is set the butter even more.  This will ensure optimum flakiness ;~)

Step 6:  Bake for 20 minutes or until you have a deep golden brown.  Don't be afraid to go too dark here.. the darker the better and it sets them nicely. 



These ones baked the full 20 minutes.






Close upLet Them rest on the pan for about 5 minutes.  The extra time lets the steam from the butter do its final setting.

Best served warm !

ENJOY !!!!




Mason's picture

long-frozen starter

July 18, 2010 - 9:28am -- Mason

Last night I took a loaf of my whole grain sourdough to a get-together.  There a friend told me that his mother still has a piece of his deceased grandmother's sourdough in the freezer, and can't bear to discard it.  He's possibly interested inreviving it.  He asked me for advice about how to do so.

It could have been in the freezer as long as a decade, though.  That's a long time.

If it's possible to revive a starter after this long a freezing, what would be the best method?

I presume it would be best to cut off a small piece (like 1 oz) and feed that.  

kjknits's picture

Reviving my frozen starter

May 18, 2007 - 2:19pm -- kjknits

I seem to go through spurts of feverish obsession with things. Knitting, sewing, bread baking. Actually it goes in cycles, because I always come back to those things, even if it has been so long that you'd assume I had lost interest. Of course, right now I'm all about the bread baking again (even though I always bake bread, the rustic type hasn't been in the forefront lately--till now). After hanging around these boards for a while, I decided I should really get my old frozen sourdough starter out and try baking with it again.

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