Freezing dough?

Stoodles

Does anyone have experience of freezing bread dough? I know it is supposed to be possible, but haven't tried.


Do I need to increase the yeast quantity? I'm contemplating freezing rolls after they have proved so I can bake them fresh. The recipe I'd like to use includes grated raw onion and cheese.

VfM4meplse

Yes it's doable. Fresh yeast freezes well, but if its a bit old / dried I'd probably not expect the same result.

I have to say I certainly wouldn't put grated onion into the fridge or freezer because of the smell. Mumsnetters would disagree with me vehemently though - frozen chopped onion is high on the list of their cheats!

maisie_cat

VfM4meplse wrote: »

Yes it's doable. Fresh yeast freezes well, but if its a bit old / dried I'd probably not expect the same result.

I have to say I certainly wouldn't put grated onion into the fridge or freezer because of the smell. Mumsnetters would disagree with me vehemently though - frozen chopped onion is high on the list of their cheats!

Thank you, I had a "conversation" yesterday with my husband, I think you can freeze dough and he says no.
As for onions, I didn't know that, my disabled MIL buys frozen chopped onions but I find preparing onions quite cathartic.

[Deleted User]

You can freeze either at the initial binding stage (mix all the ingredients together) then defrost and then complete the two risings once defrosted. Once defrosted it will take a while to work due to how cold it will be. Also, even when you first put it in the freezer it will still rise a little so don't freeze in a freezer bag, or bag and dough become entwined. It will also last in the fridge for a while two.

Or, you can freeze after the second rising unbaked. You will need room not to squash the dough.

You can also freeze once fully baked. I will sometimes make and then slice a loaf, freeze it and then take out individual slices to defrost.

No need to add an extra yeast and I would freeze even if it had onions in it.

[Deleted User]

maisie_cat wrote: »

Thank you, I had a "conversation" yesterday with my husband, I think you can freeze dough and he says no.
As for onions, I didn't know that, my disabled MIL buys frozen chopped onions but I find preparing onions quite cathartic.

Most of the 'freshly baked bread' in supermarkets is from frozen dough.

TiredTrophy

We freeze naan dough in balls the right size for one naan....open freeze briefly so it doesnt stick then into a bag. Defrost one ball as required....same with doughnut dough, frreze enough dough for the number you wish to fry at after first rise. For croissants, freeze when fully assembled except for final rising ie do all the folding and resting and shaping...freeze open then bag.

DWhite

I'm a manager in a high street brand restaurant. We use pizza dough that is sent from a factory which makes our dough and it is frozen. It's pure dough, nothing nasty added. The normal ingredients that you'd put in dough at home. It comes in boxes with the balls of dough. We simply defrost it daily to use the same day or next day. It takes longer to prove as it's from frozen but once fully defrosted will prove exactly the same way as none frozen dough and will behave/taste the same as well.


I'd say you have to be careful of freezer burn and not squishing it before it's frozen in the freexer. Otherwise I don't see why you can't.

I've frozen pizza dough that I've made at home before, used it without any issues when defrosted.

Stoodles

Thanks everyone. I'm going to give it a go, and will report back