A baker, I am not. I'm hoping some of you can help. I made a recipe for sandwich rolls the other day. They came out amazing! Here's a link:
Blog Post View - The Real Deal Cooking Channel
I only cook for myself and I knew that 10 rolls would be too many for me. I took half the batch and placed the dough in a ziplock bag and placed that in the fridge.
Three days later, I tried to get my final proof. After 6 hours, the remaining rolls did not proof and I baked them anyway. I got some breadsticks out of the equation, but they weren't rolls. Anyway, I'm wondering if I should do my final proof and stick these rolls in the freezer or if I should have just waited longer on the final proof before baking them?
Is there a difference between placing dough in the fridge or freezer, before or after a proof?
Additional info: I know that my yeast was sluggish when I did this recipe. Proofs took about 2x longer than in the video. Maybe there's a way to make a slurry and rejuvenate my yeast for next time?
Blog Post View - The Real Deal Cooking Channel
I only cook for myself and I knew that 10 rolls would be too many for me. I took half the batch and placed the dough in a ziplock bag and placed that in the fridge.
Three days later, I tried to get my final proof. After 6 hours, the remaining rolls did not proof and I baked them anyway. I got some breadsticks out of the equation, but they weren't rolls. Anyway, I'm wondering if I should do my final proof and stick these rolls in the freezer or if I should have just waited longer on the final proof before baking them?
Is there a difference between placing dough in the fridge or freezer, before or after a proof?
Additional info: I know that my yeast was sluggish when I did this recipe. Proofs took about 2x longer than in the video. Maybe there's a way to make a slurry and rejuvenate my yeast for next time?
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