Freezing dough

Discussion in 'Pastries & Baking' started by tamdoankc, Nov 19, 2009.

  1. tamdoankc

    tamdoankc

    Messages:
    22
    Likes Received:
    10
    Exp:
    Professional Pastry Chef
    What affect does freezing dough have on the end product?
     
  2. mezzaluna

    mezzaluna

    Messages:
    9,204
    Likes Received:
    65
    Exp:
    Cook At Home
    What kind of dough do you plan on freezing? Is it pastry dough, yeast dough or....?
     
  3. kyheirloomer

    kyheirloomer

    Messages:
    6,367
    Likes Received:
    129
    Exp:
    Food Writer
    Yeast doughs, and especially the preferments that are often used with them, can be frozen with no ill effects.

    Just the opposite, in fact. Let the dough thaw in the fridge overnight. Remove it about two hours before you're ready to work with it. Then proceed as usual.

    I'm not a pastry baker, so don't know for sure. But I can't imagine any reason why not.
     
  4. chainsaw_chef

    chainsaw_chef

    Messages:
    6
    Likes Received:
    10
    Exp:
    Professional Pastry Chef
    Biggest issue; freezing kills yeast. Increase your yeast by 10%.
     
  5. petemccracken

    petemccracken

    Messages:
    3,401
    Likes Received:
    159
    Exp:
    Professional Chef
    Really?

    According to "The King Arthur Flour Baker's Companion", pg 230, freezing yeast doughs has no effect on the yeast UNLESS the freezer temperature is 0 degrees F or lower, typical home freezers generally do not get that cold.

    In addition, pg 196 specifies that freezing is the BEST way to store instant yeast.
     
  6. chainsaw_chef

    chainsaw_chef

    Messages:
    6
    Likes Received:
    10
    Exp:
    Professional Pastry Chef
    Yes you are right. I am so sorry I was answering another question at the time. Freezing slows down the action time of the yeast so increasing it by 10-15 % sent helps the proofing time of the bread and will also help give it full jump in the oven.