[Sca-cooks] Re: bread question

[welsh10thcent at tds.net]

you can do frozen dough but if you are going to do that, then you need to double the yeast, to allow for yeast kill.  you can also do the night before but you can end up with a lot of air in your bread depending on what recipe you go with.  Try it out both ways at home and then you can decide which works best for you.

Morvran



'm looking at doing a very simple bread: flour, water, yeast, salt, rise once, shape, rise again and bake. Can the dough be frozen after the first rise without killing the yeast? Or should I try to mix it up onsite thenight before and let it rise in the walk-in fridge?

  Vicente