SC - Frozen Bread Dough

[Korrin S DaArdain]

After seeing the post on freezing bread dough I remembered a chart that
my father had given me reguarding cooking and bread. He has always had
fun experimenting with breads over the years and came up with the
following chart on cooking by measuring the internal temperature of
things. I hope this helps and according to the chart one should be
careful not to freeze the bread dough too cold or it will not bake
properly.

Temperature Measurements For Baking
212F: Pie Done
190F - 200F: Bread done, Core Measurement
150F: Hot pastry ideal temp & scald milk, kills protease for better yeast
growth
140F: Reheat stale bread to refresh
110F - 115F: Proofing yeast grows best
074F - 080F: Dough rises best
046F: Bread stales 6x faster than 86 degrees
020F: Store frozen dough
000F: Frozen dough yeast dies

Korrin S. DaArdain
Korrin.DaArdain at Juno.com

>From: 	Tara Sersen[SMTP:ladycharissa at geocities.com]
>Sent: 	Sunday, January 18, 1998 12:45 AM
>Subject: 	SC - Breads
>
>Hello, all!
>
>Today a friend and I were discussing making bread for feasts, and were
>trying to figure out how to freeze dough so we can do all the hard work
>way in advance.  I remember reading about doing this a long time ago,
>but I don't trust my memory.  I seem to recall that you let it rest/rise
>the first time, punch it down, then freeze it.  Then it can be thawed,
>kneaded and raised the last time.  Has anyone tried this?  Does anyone
>know off hand of any recipies that freeze well like this?
>
>We were going to experiment with this over the next few months, so would
>ya'll like an update about it later?  We were going to make two loaves,
>freeze one and bake one, then bake the frozen one after a few weeks to
>compare it to the other.  So, it'll take us a while to have results!
>
>Thanks!
>
>Marjorie
>Mountain Confederation
>Fox Clan
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