need help with bread making

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need help with bread making
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boff

Joined: 23 Mar 2005
Posts: 354
Location: Still alive and kicking

Posted: Wed Mar 23, 05 1:39 pm Post subject: need help with bread making
Need some help. My partner and I work odd shift patterns and our plan of making/baking our own bread is going to pot! We would like to make a largish batch of dough in one go rather than every day. Can anyone advise me on freezing dough prior to baking ? Will it rise again when thawed ? Any suggestions?

tahir

Joined: 28 Oct 2004
Posts: 45427
Location: Essex

Posted: Wed Mar 23, 05 1:42 pm Post subject:
Good question Boff, we've been making bread for a few months now and I've often wondered whether you can freeze dough and if so at which stage. Come on peeps...

Bugs

Joined: 28 Oct 2004
Posts: 10744

Posted: Wed Mar 23, 05 1:46 pm Post subject:

Can this be moved to the Recipes board, it might catch more people's eye there.

Have never frozen dough but I often freeze rolls or baguettes very lightly-part baked so that I can take a couple out for soup etc. They defrost pretty quickly, but if you want to make sandwiches in the morning with them you should be able to just take them out the evening before.

I don't see why a full size loaf wouldn't respond quite well to this treatment, after all, many commercial bakeries do it. The only downside would be that a part baked loaf has a bigger volume than some knocked back dough. On the other hand it can go straight in to the oven from the freezer.

joanne

Joined: 28 Oct 2004
Posts: 7100
Location: Morecambe, Lancashire

Posted: Wed Mar 23, 05 1:48 pm Post subject:
Yes you can quite successfully if you freeze the dough at the second rising point i.e freeze it at the same time you would put it in the oven Then when you want to cook the bread - take it out of the freezer and put it straight into the oven frozen Thats what I did at Christmas when I made a huge batch of rolls in preparation for boxing day Joanne

Northern_Lad

Joined: 13 Dec 2004
Posts: 14210
Location: Somewhere

Posted: Wed Mar 23, 05 1:50 pm Post subject:

The way I do it is to make a large batch (~1Kg) and take it though the first rise. Then I knock it all back, divide up into whatever size batches I want, wrap it in cling-film and freeze.
When I want to bake it, I take it out of the freezer a day in advance and leave it to de-frost and proove in the fridge then give it 20 minutes or so on the tray out of the fridge while the oven warms up.

No real difference in quality, just a little planning needed.

boff

Joined: 23 Mar 2005
Posts: 354
Location: Still alive and kicking

Posted: Wed Mar 23, 05 1:54 pm Post subject:
Wow! that was quick! Guess we've got a lot of "try it and see" to do now. Any ideas on what NOT to do, I'm ashamed to say I'm not that good in the kitchen

tahir

Joined: 28 Oct 2004
Posts: 45427
Location: Essex

Posted: Wed Mar 23, 05 1:58 pm Post subject:
Thanks guys, I'll have to tell the missus. whereabouts in essex are you from Boff? (there's a few of us on here)

Northern_Lad

Joined: 13 Dec 2004
Posts: 14210
Location: Somewhere

Posted: Wed Mar 23, 05 2:04 pm Post subject:
Typical - all the need in the south east and all the brains up in the North West. On the do not front: Don't put the dough in a solid container with a tight lid as when it prooves again it won't have enough room to grow. I also bake the 'cold' dough at a slightly lower temperature so it cooks more evenly throughout.

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Wed Mar 23, 05 2:12 pm Post subject:
Boff, you could give in and buy a bread machine? Put the stuff in, set the timer, and have bread later?

boff

Joined: 23 Mar 2005
Posts: 354
Location: Still alive and kicking

Posted: Wed Mar 23, 05 2:55 pm Post subject:

tahir wrote:

Thanks guys, I'll have to tell the missus. whereabouts in essex are you from Boff? (there's a few of us on here)

Wivenhoe, further north than you.

As for the bread maker - we have one collecting dust! After all we have hands! Secretly, I take out my frustrations of the day on the dough - very calming I find.....

tahir

Joined: 28 Oct 2004
Posts: 45427
Location: Essex

Posted: Wed Mar 23, 05 3:43 pm Post subject:

boff wrote:

Wivenhoe, further north than you.

That's a long way from me.

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42207
Location: North Devon

Posted: Wed Mar 23, 05 3:45 pm Post subject:
But near Martin Newell, I believe.

boff

Joined: 23 Mar 2005
Posts: 354
Location: Still alive and kicking

Posted: Wed Mar 23, 05 3:48 pm Post subject:
That's a long way from me.[/quote] Just up the A12, a nats past Colchester thats all. nano seconds in a tardis

wellington womble

Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands

Posted: Wed Mar 23, 05 6:34 pm Post subject:
I know wivenhoe - went to colchester uni! I was wondering about this, as our breadmaker bread doesn't keep very well, and when I have packed lunches, I end up with stale bread. I'll have a go, when the hot cross buns are finished (wonder if you could do it with them too?)

Bugs

Joined: 28 Oct 2004
Posts: 10744

Posted: Wed Mar 23, 05 8:39 pm Post subject:

wellington womble wrote:

I'll have a go, when the hot cross buns are finished (wonder if you could do it with them too?)

Hot cross buns freeze brilliantly and you can just defrost them and eat them like that, or toast them of course.

Hoping to make some hot cross buns tomorrow.

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