SC - Childhood Preferences (long)

[Jeff Gedney]

Thank you for the information!  It does, indeed, help.

- -- Suzanne


- ----Original Message Follows----
From: Lorix <lorix at trump.net.au>
Reply-To: sca-cooks at ansteorra.org
To: sca-cooks at ansteorra.org
Subject: Re: SC - Freezing Bread Dough
Date: Tue, 29 Feb 2000 10:11:40 +1100

Suzanne Powell wrote:

 > Greetings!
 >
 > I'll be attending Gulf Wars again this year and, as in past years, I'll 
be
 > baking bread onsite to go with each of our meals.  In the past, I've done
 > all the preparation onsite.  Kneading the bread takes up a good part of 
my
 > class time / shopping time and has caused some concern over whether our
 > tables were sturdy enough to handle such pressure.  To try and circumvent
 > these problems, I was considering prepping the dough (mixing, kneading,
 > first rise) and then freezing it and taking the frozen bread dough to the
 > event.
 >
 > I know they sell frozen bread dough at the store, but I can't seem to 
find
 > any guidelines in my cookbooks about how to do this -- what stage in the
 > prepping process I can safely freeze the dough, whether I might need to 
add
 > any extra yeast (in case some is killed during the freezing process), how
 > long it will take to thaw...
 >
 > Any suggestions will be greatly appreciated.  I'll even offer some fresh
 > baked bread if you want to come by at dinner time.
 >
 > Lady Suzanne de la Ferte'
 > Stargate, Ansteorra

M'lady,
I asked this question on the list last year & received some very informative
advice.  I happen to have an electronic breadmaker (as opposed to my spouse 
who
can sometimes be coerced ;-).

What I ended up doing was putting in a normal mix (ie no more yeast than I 
would
normally use) & letting the breadmaker make up a number of loaves each night
over a couple of weeks.  I wrapped each dough in alfoil (per a suggestion 
given
me from the list ;-) & put it into the freezer after the full mixing & 
rising
cycle had been performed.  The night before the feast I took all the doughs 
out
of the freezer & left them in the fridge to defrost.  Next morning (most 
were
defrosted), I simply placed half of the loaves into my oven on a greased 
tray
(ie no further kneading done) & the other half under cover also on trays to
await baking.  Both lots rose an equal amount over the full day.

My oven can be programmed & I happen to live near the feast site.  The oven 
was
probably slightly warmed as it was a warm day & the loaves rose nicely.  Two
hours before the feast was due to start my oven started cooking.  My husband
returned to get showered after the tourney & took first batch of 8 loaves 
out
when he arrived & wrapped them in towels.  Then, the 2nd batch went in & 40
minutes later (post shower ;-) were on the way to site also wrapped in 
towels.

The feasters pounced on the hot freshly baked loaves ;-)
Hope this helps,
Lorix




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