The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Freezing French or italian bread dough

erinlynn22's picture

Freezing French or italian bread dough

I would like to make some french or italian bread.  I want to make it for Friday however i won't be able to make the dough up on friday.  Would i be able to make the dough today, then freeze the dough and bake on friday?  Or should i bake today, then freeze when cool and thaw on friday?

KNEADLESS's picture

I don't know about freezing the dough.  However, if you bake and cool the bread, wrap it completely in Saran, you can freeze it.  When you want to use, let it thaw or defrost in a microwave, and then heat for about 10 minutes at 350, and you will get a nice crispy crust.



socurly's picture

I find I get the best crust and texture if I make  and form my bread or buns on a pan, cover with plastic wrap and a dishtowel and put them in the fridge overnight,  take the pan out while preheating the oven and slit the tops.  This works really well for me.  The longer the proofing in the cold fridge, about 12 -48 hours,the better the flavour and crust

sadears's picture

My sister and I have an on-going discussion.  What is the difference between Italian and French bread? 

Floydm's picture

At least in the States, what is called Italian bread tends to be softer than French bread. This is mainly achieved through the addition of a couple of tablespoons of olive oil per loaf.

Whether this distinction is true in authentic Italian vs. French bread, I don't know.

jjoffutt's picture

Does using milk or water make up a difference?  And if so which is which?

Wisecarver's picture
Wisecarver (not verified)

...pre-ferment for French breads uses salt, Italian breads are saltless.
Same dough, flour-water-yeast, but with French you need a bit more yeast.
This changes the flavor and potentially the texture, during the pre-ferment.

Yes, I'm in agreement with the fridge method.
You can keep adding and taking away, keeping your rich flavor alive.
Or you can use the entire fridge pre-ferment.

In his book DOUGH, Richard Bertinet describes how he uses the fridge method continuously.