The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

When to freeze dough for later (after which step)?

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Wek's picture
Wek

When to freeze dough for later (after which step)?

I dont have much time to baking bread over the weekdays so my only time to do so is during the weekend. I was wondeirng after which step I could freeze the dough to bake it on another day? For example, can I mix the ingredients/make the dough and freeze it (before fermenting), thaw it and let it ferment, punch it down and freeze it, thaw it and let it rise and bake it?


 


Sort of like this:


Monday: make dough and freeze it


Tuesday: thaw it, let it ferment and freeze it


Wednesday: thaw it, let it rise and bake it


Will flavor be affect in a negative way? Texture?

ermabom's picture
ermabom

You can just refrigerate it. It will be fine.


 


 

muppetrage's picture
muppetrage

proper freezing & thaw. the freeze part should be done as fast as possible in a very cold environment.  thawing should be done slowly in the refridgerator and not at room temp.  improper freeze / thaw and you could get a wet sponge.


since your schedule is only 3 days total I don't think freezing is necessary:


Day1: make dough, deposit in greased bowl, wrap with plastic tightly and refridgerate (aka retarding dough).


Day2: punch down and shape.  Rise 2nd time at room temp.  Bake.


Dough can safely be refridgerated for one day or two.  More than that and you risk pathogen growth (seen as tiny black dots <-- garbage and start over).  If you know its gonna be a few days before you can get to it then replace 1-2% of the water with white vinegar.

Wek's picture
Wek

Ah thank you for the information. I dont have a schedule per say and the 3 days was just an example.


But if I were to store the dough (let's say I made too much) for a longer period, say 1 week, I can freeze it before the first rise or after?

muppetrage's picture
muppetrage

Day1: make dough, deposit in greased bowl, wrap with plastic tightly and refrigerate (aka retarding dough).

Day2: punch down and shape into a 1inch thick box.  Thin stuff freezes faster and thaws more evenly.  wrap air tight 2 times and freeze.

24 hours before you need to bake move dough from freezer to refrigerator for thaw.  Punch down and shape into loaf.  Rise at room temp.  Bake.

Wek's picture
Wek

Thank you for the information.