Freezing Proofed Bread?
I'm a new Fresh Loaf to this forum. It's a pleasure to be part of this group.
I have been baking and experimenting for almost two years with Peter Reinhart as my North Star. My question centers on freezing or flash freezing dough that has completed the final proof. Has anyone experimented at this stage and if so, what is the outcome of the dough's structure after it defrosts completely? Under normal circumstances, the proofing time is critical to the right outcome but what happens when the dough is frozen at the right proofing moment and later thawed completely and then baked? I am curious what happens with the oven spring, the complexity of flavors, etc. Any insight is greatly appreciated.