December 15, 2015 - 6:48am
freezing your sour dough
Hi all, looking for some advice on freezing my sour dough pre baking. I am baking loaves as well as pizza bases, so looking to find out at what stage of the process if any you can place your mixed dough into the freezer and what you need to do when want to bake it?
Not wanting to greedy with my questions, but can you freeze your starter too?
Thanks for your help
J
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better dry a schmear on parchment and put it in a glass cotnainer with a lid in a cool dry place. The only time I froze bread was right after shaping. The other identical loaf went into the fridge for a shaped, 12 hour retarded proof. The one in the fridge was better but if you didn't have a control you wouldn't know the difference, Just thaw it out and let it proof like normal
You are trying to make bread ahead if I understand your question. I have never had luck freezing dough, if I was planning to build up an inventory I would bake the bread to the point where it is fully cooked but not fully browned. Then let it cool wrap it well and freeze, when I need the bread pull it out of the freezer thaw and then bake for 10 or 25 minutes. For me that gives the best results your mileage may vary.
Gerhard
works for me. I make one of Mark Vetri's recipes, and then divide the fresh dough, placing the partially-shaped discs into resealable plastic bags! and into the freezer they go. I then thaw as many bags as I need for 8-12 hours in the fridge....last time I didn't get to making pizza for 3 days and the dough was fine.
I have not tried bread dough; I usually bake because we need bread and we do well with thawing baked loaves; the texture and taste are fine.
Regarding starter, it is an easy matter to air dry a thin layer spread on parchment or wax paper. I took some of my dried starter to Sweden this past June and it performed well.