SC - Freezing Bread Dough

[Suzanne Powell]

Thanks so much for the information.  I'm going to try putting the frozen 
bread dough in their own coolers with a lot of ice (that I will keep 
replenishing).  That way, I hope they won't begin the thaw cycle until I 
intend them to do so.

If you plan on being at Gulf Wars, please look me up around dinner time and 
I'll be happy to give you some fresh bread.

- -- Suzanne

P.S.  Thanks for the tip about the Florilegium -- I'll check there as well.


- ----Original Message Follows----
From: "Decker, Terry D." <TerryD at Health.State.OK.US>
Reply-To: sca-cooks at ansteorra.org
To: "'sca-cooks at ansteorra.org'" <sca-cooks at ansteorra.org>
Subject: RE: SC - Freezing Bread Dough
Date: Tue, 29 Feb 2000 10:05:13 -0600

Freezing bread dough is fairly simple.  After the first rise, shape the
loaf, wrap it and put it in the freezer.  I usually wrap it in waxpaper then
in aluminum foil.  To thaw, unwrap the dough and put it in a greased tin to
thaw and rise, which usually takes 4 to 5 hours.  Bake as per instructions.
I got into a more thorough discussion of freezing breads and doughs some
time ago and I believe you will find it in the Florilegium.

Yeast does not die in normal freezing, but it may lose some of its potency.
If you are worried, you can double the yeast.

Do not store the dough for any length of time in a self defrosting freezer.
The bread will start rising during the thaw cycles.  The dough really needs
to be kept solidly frozen until your ready to use it, which may be a problem
with Gulf Wars.

Bear


 > 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
 > ______________________________________________________
 >



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