"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Click Here to Login
Thread Tools Display Modes
Old 02-25-2011, 11:55 AM   #1
Assistant Cook
Join Date: Feb 2011
Posts: 2
Question Freezing Bread Dough

I want to bake some bread for a bake sale in a couple of weeks. It's during the week though so I will have to bake the bread in the evening after work. And I bake my bread completely from scratch, without a bread maker. I already have a couple of people who have "pre-ordered" so I think I have to bake 4-6 loaves.

I wonder if I can make the dough ahead of time on the weekend and then freeze it? I thought I might try it out this weekend, before I bake it for the actual bake sale, to see if I can do it. Anybody know how to do this? Will it come out just as good from the freezer as if I just made the dough? Help

lisa7688 is offline   Reply With Quote
Old 02-25-2011, 12:12 PM   #2
Certified Pretend Chef
Andy M.'s Avatar
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,710
You can make and freeze the dough then defrost it in the fridge overnight and bake it the next day.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 02-25-2011, 03:03 PM   #3
Chef Extraordinaire
pacanis's Avatar
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
When exactly do you freeze it, Andy? I can never remember.
After the first rise I think?
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 02-25-2011, 11:57 PM   #4
Senior Cook
Join Date: Jun 2010
Location: Leon, Guanajuato, Mexico
Posts: 118
I have no idea where I got it from, but I have a TNT recipe for Freezer Rolls where you made the dough, let it rest for 20 minutes, then formed the rolls and froze them. There is nothing special about the dough that I can tell. For the rolls, you put them frozen on baking sheets then let them rise in a warm place for 1 1/2 hours before baking. For bread dough, Andy M's idea to thaw it in the refrigerator looks good. You might find that the dough not only thaws but also rises, as a refrigerator dough does.
DMerry is offline   Reply With Quote
Old 02-26-2011, 12:09 AM   #5
Chef Extraordinaire
CWS4322's Avatar
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 13,466
Way back when, I traded cinnamon rolls for ski passes at a local ski area. I would make the rolls the night before (4-5 large pans), refrigerate them, take them out in the morning to let them rise, and then bake them. I used my grandmother's recipe (pre-bread machine days) for the dough (which was the same recipe she used for white bread). When my parents owned a restaurant, the pastry chef would make rolls for the weekend on Friday and put them in the walk-in fridge. I don't know how long you can keep dough in the fridge...but we had rolls at the restaurant both days on the weekend, so at least 36-48 hours, I would guess. The point is you might be able to make the dough and hold it in the fridge...
CWS4322 is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

All times are GMT -5. The time now is 07:52 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.