Communities

Writing
Writing
Codidact Meta
Codidact Meta
The Great Outdoors
The Great Outdoors
Photography & Video
Photography & Video
Scientific Speculation
Scientific Speculation
Cooking
Cooking
Electrical Engineering
Electrical Engineering
Judaism
Judaism
Languages & Linguistics
Languages & Linguistics
Software Development
Software Development
Mathematics
Mathematics
Christianity
Christianity
Code Golf
Code Golf
Music
Music
Physics
Physics
Linux Systems
Linux Systems
Power Users
Power Users
Tabletop RPGs
Tabletop RPGs
Community Proposals
Community Proposals
tag:snake search within a tag
answers:0 unanswered questions
user:xxxx search by author id
score:0.5 posts with 0.5+ score
"snake oil" exact phrase
votes:4 posts with 4+ votes
created:<1w created < 1 week ago
post_type:xxxx type of post
Search help
Notifications
Mark all as read See all your notifications »
Q&A

Post History

71%
+3 −0
Q&A How can I freeze bread dough?

The best results depend on: freezing after the first rise and shaping, but before proofing in a form that you can store easily with minimal trapped air So: knead your dough and ...

posted 2y ago by dsr‭

Answer
#1: Initial revision by user avatar dsr‭ · 2021-12-14T00:38:38Z (over 2 years ago)
The best results depend on:

- freezing after the first rise and shaping, but before proofing

- in a form that you can store easily

- with minimal trapped air

So: knead your dough and let it rise to your usual standard; punch it down, then put it into a greased loaf pan (even if you aren't planning on ending up with loafs). Freeze until solid -- overnight should do. Remove it from the pan, and store the no-longer-sticky frozen rectangular lump of dough in airproof packaging. A freezer-rated zip bag is usually a good idea.

When you want fresh bread, remove it from the freezer and the bag. If you're going to bake it in a loaf pan, put it in one now. Defrost in the refrigerator, then let it proof again before baking.

Storage time will depend on the airproofing and temperature, but a month is a safe bet.