SC - Freezing Bread Dough

[Korrin S DaArdain]

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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