The Fresh Loaf

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Freezing dough to bake later

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tqhousecat's picture

Freezing dough to bake later


I am fairly new to this site. I love to bake, but have a lot of trouble with rising temperatures. I have thrown away many a loaf of unbaked bread. My mother was a bread baker and I never paid enough attention. If anyone can help with this, I'd appreciate feedback. Another question. Can I mix and rise the dough and freeze it for later baking? And if so, do I rise it once and then freeze it or freeze it after the second rising? And then when I take it from the freezer, do I thaw and rise it again or just bake it? Thanks.


jeremiahwasabullfrog's picture

I have only done this once or twice so I'm not full bottle, but I would be giving it the first proof before freezing, and the second after.

In any case, you will have to prove it some after freezing because the air in the dough bubbles contracts on cooling, which will tend to reduce the volume of the loaf.

What trouble are you having with rising temperatures - too hot or too cold and slow?


ilan's picture


In the very few times I placed dough in the freezer, I let it rise once before freezing it.

After the dough risen, I punch it down lightly and put it in the freezer covered with plastic wrap - you don't want the after-tastes of the freezer to stick to the dough.

After I took the dough from the freezer, I let it get back to room temperature - take some time depend on the weather, let it double its size and then shape it.

I tried it only few times and I was never too pleased with the final results (and the entire process time which eventually become longer since the dough needs to warm up a bit after the freezer).

katzinchen's picture

Hi, I have frozen dough at different stages but always after at least one rise. In my experience, you can give the dough all its rises and put it straight into the oven from the freezer (easy with a light, egg-based dough such as a coffeecake). I haven't tried doing all the rises with a heavier dough such as a rye-based one. As regards your rising temperatures, it is important not to let the dough get too warm. You can let a dough rise overnight in the refrigerator. Also, make sure to use a thermometer for the water you use for dissolving your yeast. My grandmother said "wrist-warm" was the correct temperature; but what felt warm on my wrist was often too warm for the dough! For yeast dissolved directly in the warm water the temp should be 105-115 degrees F, and for doughs mixed by adding the yeast to the dry ingredients and then adding the water, it should be hotter--120 to 130 degrees F.

putneyal's picture

According to Richard Bertinet in his brilliant book "Dough":


"Iwould recommend you part bake your loaves to retain freshness. Make sure the bread is thoroughly cool before freezing, wrap in greaseproof paper and seal in a plastic bag. To use the bread, put into a cold oven, turned to 200C- by the time the oven reaches the temperaure (about 15 mins) the loaves should be baked.

I have tried it - it works

copyu's picture

I've had no problems with pizza dough, initially proofed, divided and then shaped into balls.

Half the dough was baked the same day, the rest frozen for a couple of weeks, individually wrapped in freezer bags.

Frozen dough balls were allowed to warm up for 2 hours or so before further handling. Taste and texture was just as good as the original day's bake...but you know, pizza is all about the toppings. I was very happy with the crust, anyway. It should work for other breads.

Still, I'd like to try the part-baked frozen dough as well.

Good luck!