Rummaging through my basement refrigerator, I rediscovered a ziplock bag of whole grain pita dough pieces (my variation of P.R.'s recipe in WGB). I had frozen those 9 months ago (after bulk fermenting and shaping them into balls), wrapped separately in plastic. They were covered with some snow, and their surface looked darker.
More as an academic exercise than anything else, a friend and I are developing a product line for an as-yet unrealized bed and breakfast and small coffeeshop / bakery.
One of the tips I picked up from a previous career inspecting restaurants and bakeries was to make large batches of cookie dough, portion and freeze it, then bake off as needed.
I'm wondering if any of you in the professional realm do this as a routine matter of course, to assist with workflow in the bakery, and how it turns out?
Have anyone tried the recipe for the 5 mintues fresh baked bread - master boule recipe? I have 1/2 of the quantity in the refrigerator, and although the recipe said I can keep in the fridge for up to 2 weeks, I'm not too sure if I can really keep that long. I've used about 1/2 of it, baking 2 times, both turned out really good. I have not refresh it at all. This is the 4th day, I just want to know if it is alright to continue keeping in my fridge and just take it out and use it. Should I perhaps freeze it?
