SC - Freezing Bread Dough
Suzanne Powell
scpowell at hotmail.com
Tue Feb 29 07:08:28 PST 2000
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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