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Freezing Bread Dough- Is It Worth It?
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- เผยแพร่เมื่อ 6 เม.ย. 2020
- Yes, my microwave is dirty DON'T JUDGE ME 😎
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I have never thought of freezing dough 😳. Great idea. It isn’t always ideal to make it the day of. Thank you for the tip!
Thank you for the tips. I have been freezing my dough for rolls, because I am disabled and it take so much out of me to make rolls, that it's easier to do in bulk and then take some out of the freezer. Now that I know how to get it to rise properly, after freezing, It will be far better. This will definitely help. Thank you again.
Wow I love this, your honesty is wonderful, pros and cons of making bread dough, freezing and baking time...... Thanks.
Katie, thanks for the video. I have been baking my bread for some time now. Since I’m alone I find it hard to eat a whole loaf before it dries out (weekly). I’ve tried freezing, 2-3 slices, freezing the loaf and peeling off a slice at a time, hoagie buns, hamburger buns…I think my answer is to freeze smaller amounts of dough and cook as needed. Maybe plan ahead and bake smaller hamburger style buns a couple at a time. I think I can defrost the night before and have a piece of bread at lunch or dinner…thanks to you! Great video!
Thank you so much. I use a bread machine to mix, kneed and roof my dough; bake in regular loaf pans in the oven. From start to finish, 2 hours±. In the 15 hours, minus, lets say a 3 hour nap, I could have made 6 loaves. This was SO helpful. "We will not falter - We will not fail." Thanks for the video. God Bless, stay safe
Katie, I have an old coffee peculator that "who zzz". I love it!
Thanks for filling me in on freezing dough. Yah, I don't think it's worth it.
The only thing holding me back from baking bread is that generally on the days when I'd most want fresh bread... I least want to measure and mix and proof, etc. That is the appeal of using pre-made, frozen, dough. I may try this. For those of us who lack discipline and only bake when we "feel like it", this could be great.
You can bake your bread in a glass and preserve it by cooking the glass in water. You can use the bread later and it willbe fresh.
TY, I hated buying dough. I like having dough on hand and takes less space in the freezer then loaves. With store bought just take it out before leaving for work. Usually thawed if not risen by the time you get home bake while making dinner?
Different ways you can „dough“ it *chuckles*
You can bake bread in a glass for preservation and cook the glass in the pressure cooker or a pot with water for 60 minutes.Then you can have fresh bread from your shelf years from now without the need of electricity.Have you stopped crafting?
Why did you stop doing the first rise and then make into loaves for the second?
I'm here because I did a search about freezing bread dough. I wanted to experiment with different methods of baking sourdough bread... spritzing before putting in oven... etc.
So I made a bunch of sourdough starter yesterday....way too much! I normally follow a recipe that calls for 184 grams of starter. I started weighing out the starter I made and decided to use up most of and made dough for 9 loaves of bread all at once.... lol... I don't recommend this unless you happen to own a bakery.
I put 920 grams of starter in a large bowl and then added 5,070 grams of flour.... omg! I had to pull some flour out of my freezer. I used up all my bread flour and the rest of my AP flour. The starter was a combo of rye and whole wheat flour. I then added 90 grams of salt.
I then needed to add the 3,015 grams of water, I didn't think it would even fit in the large bowl with all the other ingredients so I decided to weigh all the water in a separate bowl and add slowly to the other bowl with the flour, salt and starter. OMG! I added some of the water and started mixing by hand. It was CRAZY! The water helped to stop the flour from overflowing, but I could barely mix with my hands and my wrists were really starting to hurt.
I decided to do something I've never done before.... I pulled out my KitchenAid with the dough hook. I started mixing small batches of the dough in the bowl with additional small amounts of the remaining water. I then pulled out batches of the mixer dough and continued the process. After that, I started to remix the dough in small batches by grabbing chunks of dough from different batches that had been mixed the the KA. I continued this process until all the batches of mixed dough started to have the same consistency. I wanted to make sure that everything was as evenly mixed as possible. It actually turned out pretty good... so far.
I now have the dough bulk fermenting in 4 different bowls on my countertop. I'm doing my rounds of stretch and pulls. My goal is to shape 2 loaves to refrigerate overnight and bake tomorrow. The balance of the dough will be frozen in loaf-size weights. I'm not going to shape loaves for the frozen dough. I will do that when I defrost each portion of dough....
I would not recommend this process of making so much dough at once. I think that if I didn't have the electric mixer, this may have all ended up a huge wasted mess of flour and starter!!
Ur sleepy face is adorable ❤️ the sacrifices u make to share and teach us
Tfs💚🌱
Is standard mixer is good for knead dough for making loff bread thanks for any answer
I use a kitchen aid stand mixer for recipes that are for 1-2 loaves. It works well.
The only dough we freeze is pizza dough.
We freeze in 1 pizza portioned flat disks so they thaw in the fridge overnight, simply so I don’t have to wash the mixer/bowls/measuring cups/spoons 😁
Yes, pizza is another good one to freeze. Just like rolls it will thaw more quickly because it is thinner/flatter than a loaf.
It might be your turn table making that sound.
I take out frozen dough before I go to bed and let it thaw out and rise as I sleep....
I've tried freezing dough many times now. Never got a good rise out of the dough. Probably because after it's thawed I let it for just 4 HOURS! The stress of waiting. The disappiintment after 4 hrs. of looking at a flat ball. Anxiety galore and what a waste of effort. To me, definitely not worth it.
For 10 yrs I used my KA ... after emptying the attachments from the bowl and pulling/lifting that 30+ lb out from the lower cabinet. I bought a Bosch Universal Mixer about 8 yrs ago but the SNOB in me told me the KA was better so the Bosch just sat in the back of the cabinet. With Covid I started making bread a lot and the process of getting the KA out got very tired, very fast. Bosch came out from the back for a whirl. OMG, this thing is fab! . It's easy to use, powerful, much lighter, quieter, and though smaller in overall size it's capable of making 6 loaves at a time. And the best? It's EZ to scrap the bowl if you need to scrap at all (no top motor). There's another similar style, lower cost out there, .Wondermill WonderMix. No experience with that one. Check them both out here on YT.
Long story buy worth sharing.
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Your teeth look beautiful!