SC - Freezing Bread Dough
Korrin S DaArdain
korrin.daardain at juno.com
Wed Mar 1 00:25:46 PST 2000
On Tue, 29 Feb 2000 00:28:20 CST "Suzanne Powell" <scpowell at hotmail.com>
writes:
>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
This might be of some help.
Temperature Measurements For Baking
212 deg F: Pie Done
190 deg - 200 deg F: Bread done, Core Measurement
150 deg F: Hot pastry ideal temp & scald milk, kills protease for
better yeast growth
140 deg F: Reheat stale bread to refresh
110 deg - 115 deg F: Proofing yeast grows beast
074 deg - 80 deg F: Dough rises best
046 deg F: Bread stales 6x faster than 86 degrees
020 deg F: store frozen dough
000 deg F: Frozen dough yeast dies
Korrin S. DaArdain
Kingdom of An Tir in the Society for Creative Anachronism.
Korrin.DaArdain at Juno.com
Quondo Omni Flunkus Mortati
(When All Else Fails, Play Dead.)
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