Can you freeze dough

A retarder is simply a small or large box where you can control the temperature and humidity in order to control rise times. Most bakeries will briefly freeze their laminated doughs as the process is labor intensive and this allows them to spread the work out over several days.

Splenda and many other sugar free sweeteners should be fine to freeze in a yeast dough. If there is a specific sugar free sweetener that you are interested in using, we would visit the manufacturers website for baking tips and limitations with any sugar alternatives.

The answer is yes! And you can do it with almost any recipe. Here's how. View our privacy policy. Recipes in this post. Our own MaryJane Robbins is something of a yeast-baking expert.

Photo by Julia A. Trying baking then freezing instead If you want to make bread or rolls in advance, MaryJane recommends baking, cooling, and wrapping tightly before freezing them for up to several months. Filed Under: Tips and Techniques. The Author. View all posts by Annabelle Nicholson. Comments I find par baking works best for yeast recipes bread, cinnamon rolls, etc, but not cakes and pies.

Never had 1 bad yeast experience, we only used fresh red star or fleishman's yeast Reply. Any recipes made with Spenda or other sugar free sweetner? Your email address will not be published. I will shape the dough and freeze it on cookie sheets and then bake them when I need them. By Elaine Douglas. Ingredients For how to freeze unbaked bread dough. How To Make how to freeze unbaked bread dough 1 Double the yeast.

Use only active dry yeast - not fast-acting yeast. Mix bread according to the recipe's instructions but double the yeast amount.

Another top tip for a springy loaf is to use twice as much yeast as the recipe calls for. Remove your frozen bread dough from the loaf tin. And wrap in plastic. It will keep in the freezer for up to one month. Pizza dough, required amount. Olive oil.

Freezer bag. Follow us recipefairy on Pinterest. This is actually really easy. To get it going again, all it needs is to come up to room temperature. The loaf will come up to temperature at different times, and the gluten which is vital for springy soft bread will not stretch when it is cold. The gluten breaks down and is damaged by prolonged cold. Further to this, the yeast will eventually die off. Freeze the loaf after the first rise and shaping, and bake it, using the above method, within a month.

Have you tried to freeze dough? How did it work out? Let us know in the comments below. So now you are ready to thaw out your dough and bake it. Follow these steps for the perfect loaf. To proof your bread you will need a warm and preferably a humid environment.

It is best to use a proofing box if you have one. Check out a product review we did for the Brod and Taylor proofing box. This is the one I personally use and highly recommend using. If you do not have a proofing box see below for and alternative. One way to achieve this is to put your loaf in your oven and turn the oven light on.

This light will bring your oven temperature to about 30 degrees Celsius or 86 degrees Ferinheight. To introduce moisture to the oven, boil some water in a kettle. Place the boiling water in a stainless steel bowl or a pan and put it on the floor of your oven underneath your loaf. This should do the trick. The main thing you will have to experiment with is the percentage of leavening agents you will need to increase. Do not get discouraged if your bread does not turn out well after the first time you have frozen it.

The biggest tip I can give you and this goes for anything in baking not only when freezing a dough is to journal your process. Write down everything you do. This way you can always go back and see when and where you need to adjust things.