[Sca-cooks] question about breads

[Jadwiga Zajaczkowa / Jenne Heise]

>  In a few modern cookbooks I have read the dough being
> frozen prior to rising, then when needed, bring dough
> out of the freezer, cover and let thaw and rise, then
> bake.  Has anyone tried this?  With everything else I
> will be doing the day or 2 before, I think it would be
> easier to thaw in stages and bake, then to have to
> keep stopping in the middle of chopping veggies, ect
> to mix dough,etc.  

That's an option. I would say using the sponge method to do a few breads 
every day, and freezing them.

> I have also heard of completeing the process and then
> freezing the baked bread then thawing to serve.  My
> only experience w/ this was w/ bread bowls that we
> made for stews.  At that point, you want it kind of
> day old/hard or you end up w/ mush. I don't want hard
> bread for feast.   

We've had good luck with freezing bread. I would suggest using various 
methods to make sure the crusts are soft rather than crisp, and freezing 
them quickly, helps.

-- 
-- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net 
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