SC - Freezing bread dough, was Healthy cooking

[Lorix]

Thankyou, thankyou, thankyou . . .  waves gratefully in your general direction!
Lorix

"Decker, Terry D." wrote:

> The problem of freezing bread dough came up almost 2 years ago.  Here is my
> post on the subject.  Bear
>
> I've frozen bread dough for use at a feast (1st Ansteorra-Calontir
> Interkingdom if I remember correctly) because the size of the feast
> would outstrip my capacity to produce it fresh.
>
> To prepare the dough for freezing, allow the first rise, punch down the
> dough, knead it, and shape the loaf.  Wrap the loaf in wax paper and
> seal it into foil or plastic bags.  Freeze.
>
> To bake:  Unwrap the dough, place it in greased tins or on a greased
> baking sheet at room temperature.  Allow to thaw and rise.  Bake as per
> instructions.
>
> Caveats:
>
> I used 1 teaspoon of yeast per pound of flour on a standard bread recipe
> to ensure a good rise after thawing.
>
> Be sure the dough is nice and elastic and not too sticky after the
> second kneading, else it may stick to the wrapper.
>
> Be wary of self defrosting freezers and extended storage.  Bread dough
> which comes above freezing will start to rise slowly and may damage your
> packaging.  If your freezer fails, get the bread dough out and baked, to
> save yourself from an interesting result.
>
> Since you're going to be experimenting, try this.  Freeze one loaf, bake
> one loaf.  Cool the baked loaf on a rack, then wrap it air-tight in a
> plastic freezer bag or foil and tape.  Freeze it.
>
> When you are ready to test, thaw the baked loaf completely at room
> temperature, wrap it in foil and heat it for about 20 minutes at 350
> degrees F.
> Bake the frozen dough.  Compare the taste and textures.
>
> I'd make four loaves at a time, use a quarter of the dough for the thaw,
> knead, rise and bake method, and bake the fourth to save me from
> gobbling up the experiment.
>
> Bon Chance
>
> Bear
>
> >----------
> >From:  Tara Sersen[SMTP:ladycharissa at geocities.com]
> >Sent:  Sunday, January 18, 1998 12:45 AM
> >To:    sca cooks
> >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
> >
> >--
> >Tara Sersen
> > LrdRas at aol.com wrote:
> > >snip
> >
> > > At least at one of my feasts, you can be assured of getting good
> > wholesome
> > > food, prepared from scratch. That includes broth and any other
> > ingredients.
> > > You will never find bouillon cubes, broth bases, instant this or that,
> > > pre-prepared anything.
> >
> > I am afraid that I do tend to pre-prepare & freeze as much as possible
> > prior to
> > the feast because I have a severe back injury that means I am physically
> > unable
> > any longer to spend a lot of time cooking in one go.  It gives me the
> > capacity to
> > prepare a much greater variety of dishes than I would physically be able
> > to (even
> > given my injury) in one day.
> >
> > I also find it easier to pre-prepare as much as possible so that I am not
> > so
> > reliant on the often poor cooking facilities of most of the halls that are
> > available here . . . but THAT is not what I wanted to talk about!
> >
> > > With the possible exception of certain spice blends
> > > that I make in advance and frozen bread dough.
> >
> > >snip
> > Okay, question...
> > I have never actually frozen bread dough as after making it I invariably
> > cook the
> > bread!  However, I am looking at making the dough for bread for my
> > upcoming feast
> > and so I was wondering if you could post the recipe you use.
> >
> > Also, can you tell me when you freeze the dough (Eg. after all mixing,
> > rising,
> > kneading etc is done, part way thru the process so you must let it rise
> > prior to
> > baking, or do you partially cook it and then freeze).
> >
> > Lastly, how long do you leave it to defrost prior to baking
> >
> > Thanks in advance,
> >
> > Lorix (who hasn't got time to have her own experiments in freezing bread
> > dough)
> >
> >
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