- Joined Mar 12, 2005
Does bread dough freeze well for later baking?
Most people don't use six loaves of challah over shabbos (which IME, is what a six lb bag of flour will yield you). Freezing the dough (as opposed to loaves you've baked) takes up less room in the freezer and allows for freshly-baked challos every shabbos (and yes, saves on time). As opposed to the average baker, who might only make one or two loaves of their preferred bread at a time and have no real need to freeze dough.Shavy, what does the amount of flour have to do with freezing or not?
I always keep my yeast cakes in freezer and everything turns out fine. In food service use frozen rolls all the time..You can freeze most anything.
You misread my original quote. I absolutely did not suggest that the amount of flour in a recipe affects whether it can be frozen. I stated that when you START with six lbs of flour, you're more likely to want to freeze dough than someone who intends to only make a loaf or two. There is a certain minimum amount of flour one MUST start with while making bread in order to take challah with a blessing (and a lesser minimum to take challah without a blessing).which IME, is what a six lb bag of flour will yield you
Close enough. My challah has a little more flour, starting with 18 ounces rather than 16.
That aside, we're still not on the same track here. You originally said that the amount of flour affects whether or not the dough can be frozen; or, at least, implied it. That's what I was questioning. My point was that the amount of flour in a dough is irrelevent to whether or not it will freeze well.
who might only make one or two loaves of their preferred bread at a time and have no real need to freeze dough.
"Real need?" Perhaps not. But when you have to clean the house thoroughly, take care of other chores, plus prepare the Shabbos meal before 4 in the afternoon, anything that saves a big hunk of time is important. Depending on what's on the menu that night, bread making is either the number one or number two most time-consumptive task---even for people who only make one or two loaves of their preferred bread.
that's two months, also depends on the ratio temperature / time. Around 8 F and you can keep it for even longer.
There are some limits, though. Rose Levy Beranbaum, in The Bread Bible, suggests that you can only freeze dough -- or better, shaped dough -- for about 2 weeks, and that if you plan to run up near that time you're going to need to increase the yeast by 10-25%. Prolonged cold will kill yeast, but the effect is minimal if you're talking about a few days or so.