[Sca-cooks] Feast quantities

[Terry Decker]

When I've done it, thaw and rise took between 4 and 6 hours.  The dough had
already gone through the first rise before dividing, shaping, wrapping in
wax paper, and then packaging in plastic bags for the freezer.  I'd
recommend making two to four loaves for home use, freeze them  and run your
own tests.

For freezing, double the yeast.

For feasts, I normally prepare eight loaves at a time, which is what a 13
quart stainless steel bowl will handle.  I may drop this to four loaves in a
batch now that I have a KitchenAid to help with the kneading.

Bear

>Yes, I figured that I'd do them in small batches, if I decide to go in
>that direction.  Can you give me an estimate on how long it takes a
>frozen loaf to thaw and rise?  I realize that's dependent on
>temperature and the yeast, etc., but can you give me a ballpark
>figure?  Also, how much should I increase the yeast if I'm going to
>freeze the dough?
>
>
>Robin Carroll-Mann