How to Freeze Bread Dough | Baking Mad (2024)

FAQs

How to Freeze Bread Dough | Baking Mad? ›

If the dough is for a loaf of bread, freeze the dough inside the loaf pan. For buns, cinnamon rolls, balls of pizza dough, and dinner rolls, you can freeze them on a cookie sheet—line the sheet with parchment paper and cover it with plastic wrap.

If the dough is for a loaf of bread, freeze the dough inside the loaf pan. For buns, cinnamon rolls, balls of pizza dough, and dinner rolls, you can freeze them on a cookie sheet—line the sheet with parchment paper and cover it with plastic wrap.

Yes, risen dough can be frozen but some adjustments have to be made to get the best loaf possible. You will want to put your dough in the freezer either after the first rise, or if the bread has more than two rises then after the shaping. This is because frozen dough will need to rise/proof again before baking it.

How to Freeze Loaves of Bread. Both store-bought and homemade bread should freeze well, says Lisa Brooks, the chef and owner of Heart & Soul, a personal chef service. Her go-to method involves wrapping the bread in two layers of plastic wrap and then storing the loaf in a resealable plastic freezer bag before freezing.

Wrap each dough ball in plastic wrap. This helps protect the dough from freezer burn. Once wrapped, place the dough balls into a freezer bag for an extra layer of protection. Make sure to squeeze out as much air as possible from the bag before sealing it.

Working with Frozen Bread Dough

That being said, you need to allow the bread dough to thaw and proof before placing it in the oven. The first step is to defrost the dough by placing it in a lightly greased pan and leave it in a cooler overnight to allow it to completely thaw. This is called retarding the dough.

Wrap the loaf tightly in plastic wrap, then wrap it again in foil or freezer paper. Label with the date and freeze for up to six months. Tip: Slice your bread before you freeze it. That way, you won't have to thaw and refreeze the entire loaf every time you want a slice or two.

Storing your bread in plastic will soften the crust. To recrisp, follow directions below. Freeze (up to 3 months) in a plastic bag with the air squeezed out as much as possible. Thaw in the unopened plastic bag at room temperature (bread will reabsorb the ice crystals).

Wrap whole loaves in several layers of plastic wrap, label, date and freeze. For bread slices, store in a zip-top bag separated by parchment paper to prevent sticking (or throw caution to the wind and dump everything together- that's what I do).

Aluminum foil, freezer paper, plastic containers, and plastic freezer bags will help food maintain optimum quality in the freezer. Plastic wrap alone will not provide enough protection by itself, but can be used to separate foods within another package.

Should I cover dough with plastic wrap or towel? ›

For best results, we want a non-porous, tight-fitting cover that will keep the dough from becoming too cool or developing a skin. And a towel doesn't cut it: The porous material allows heat to escape, causing the dough to lose temperature.

Place frozen dough in pan, and cover with sprayed plastic wrap to keep it from sticking to dough while rising. RISE – Let rise 4 to 7 hours, until dough is 1 inch above the top of the pan. Actual time depends on temperature of your kitchen. Do not over proof.

Dough freezing is a technology that cutting off a progress when produce the bread under normal circ*mstances to get dough or semi-product. Then get them for quick freeze (below - 30 ℃) and keep in storage below -18 ℃. The storage life for the frozen dough can reach 3 to 6 months. And it is usually used up in 3 months.

All stored dough should be stored in a sealed container, like a bowl or an airtight bag. The bowl or bag should be two to three times larger than the size of the dough. This is so because the dough will continue to rise before it's completely cooled. A plastic food storage bag like a ziplock may be used.

Most bread recipes have two rises, a first rise (also called bulk fermentation), and a second or final rise. You can chill your dough during either the first or second rise. Your yeast won't give you much love if it's asked to do both rises in the fridge, so it's best to do one or the other at room temperature.

To freeze pizza dough, prepare and let it rise in the bread machine on the dough cycle. Divide it into pizza-sized portions. Rub some olive oil over the dough ball, wrap with plastic wrap and store in airtight freezer bag.