Home made bread - advice needed

Justamum

I usually make two loaves at a time, but it takes a couple of days to eat one, so by the time we come to the second one it's a bit dry. The other day I decided to freeze the dough of one loaf in the tin before its second rise. I took it out on Friday morning and it very slowly crept up the tin so that by evening it still wasn't really risen enough. I cooked it anyway because I couldn't really leave it any longer.

Does anybody know how long it takes yeast to wake up from being frozen? Should I have taken it out 24 hours before I wanted to bake it? Would it be better to part bake it before freezing it, and if so how long should it be baked before freezing?

thriftlady_2

Hi Justamum, I'm not sure about timings for frozen dough.

Why don't you just freeze one of the loaves after it has cooled down That is what I do.

I bake 4 at a time and put them in plastic bags once they've cooled down completely and then into the freezer. Freezing is a good way to store bread according to Elizabeth David no less The bread always tastes fine once it has defrosted.

navig8r

Justamum wrote: »

I usually make two loaves at a time, but it takes a couple of days to eat one, so by the time we come to the second one it's a bit dry. The other day I decided to freeze the dough of one loaf in the tin before its second rise. I took it out on Friday morning and it very slowly crept up the tin so that by evening it still wasn't really risen enough. I cooked it anyway because I couldn't really leave it any longer.

Does anybody know how long it takes yeast to wake up from being frozen? Should I have taken it out 24 hours before I wanted to bake it? Would it be better to part bake it before freezing it, and if so how long should it be baked before freezing?

Its not answering you question directly but why don't you freeze the loaf already baked which would save heating everything again?

Dave

thriftlady_2

navig8r wrote: »

Its not answering you question directly but why don't you freeze the loaf already baked which would save heating everything again?

Dave

Good idea

ampersand

Just slice and freeze BOTH loaves - frozen slices toast better anyway.
If you are numerous(I am solo)it matters not - slices for sandwiches etc. thaw in moments, but let them do so in simple flimsy bags, from any supermarket fruit and veg. section. Take a few each time you shop. If you butter the bread while it's still frozen/cold, freshness will be preserved by the time you eat the filled whatevers a few hours later.
I make two loaves each time, too.

navig8r

thriftlady wrote: »

Good idea

Great minds Eh! but your joints must be younger than mine:D

Dave

mouseymousey99

hello - I think it means your yeast is getting old. I dont know if you are using fresh or dried? I use dried & so far I've found Dove's (about 99p) in Tesco to be the best. I've also noticed since the weather has got colder it has taken longer for the dough to rise.
best wishes

Zed42

I have to second, third, fourth or fifth that suggestion ... just cook both of them and freeze 'em.

I cook 6 at a time and always freeze, they defrost very well and eat even better ... oh my poor diet, LOL!

Justamum

Thanks for all the replies.

I used to freeze one, but when it was thawed out it would be drier than a freshly made one, and I like the freshly made softness.

The yeast is Doves, and is fresh. It was just the frozen dough which took ages to rise, usually there is no problem with it. Probably a bit sluggish from the cold. Probably needs much longer to reach a decent temperature to rise properly.

What I'm going to do today (I have two loaves almost fully risen) is to try part-baking one of them before freezing and see how that turns out.