Hello All!

I wonder if anyone has experience in freezing normal yeast dough and
using it later? Any tips or suggestions would be welcome.

Thanks in advance!

--


James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

On Wed, 02 Jul 2008 17:36:14 GMT, "James Silverton"
> wrote:

>Hello All!
>
>I wonder if anyone has experience in freezing normal yeast dough and
>using it later? Any tips or suggestions would be welcome.
>
>Thanks in advance!

I have frozen pizza dough and used it later with great success.

Christine

"James Silverton" > wrote in message
news:i0Pak.705$al3.153@trnddc06...
> Hello All!
>
> I wonder if anyone has experience in freezing normal yeast dough and using
> it later? Any tips or suggestions would be welcome.
>
> Thanks in advance!
>
> --
>
>
> James Silverton
> Potomac, Maryland
>
> E-mail, with obvious alterations:
> not.jim.silverton.at.verizon.not
It works fine!

Kent

What about croissant dough?
At what point would we freeze it?
Would we do all the turns, shape the croissants, then freeze?
Defrost in the refrigerator, then bake?
Or skip the defrost and go straight from freezer to oven?


--Lia

On Wed, 02 Jul 2008 11:52:14 -0600, Christine Dabney
> wrote:

>On Wed, 02 Jul 2008 17:36:14 GMT, "James Silverton"
> wrote:
>
>>Hello All!
>>
>>I wonder if anyone has experience in freezing normal yeast dough and
>>using it later? Any tips or suggestions would be welcome.
>>
>>Thanks in advance!
>
>I have frozen pizza dough and used it later with great success.

Me too.

Lou

"Julia Altshuler" > wrote in message
. ..
> What about croissant dough?
> At what point would we freeze it?
> Would we do all the turns, shape the croissants, then freeze?
> Defrost in the refrigerator, then bake?
> Or skip the defrost and go straight from freezer to oven?
>
>
> --Lia
>
I don't know. If I were trying it I'd make the dough to the point where you
would put it to rest to rise. I'd freeze at that point before rising it.
When I wanted to continue, I'd take it out of the freezer and let it defrost
and rise. Then I'd go on with the recipe. That's basically what I do with
plain water-yeast-flour dough.
Good Luck,
Let us know!
Kent

James Silverton wrote:
>
> Hello All!
>
> I wonder if anyone has experience in freezing normal yeast dough and
> using it later? Any tips or suggestions would be welcome.
>
> Thanks in advance!
>
> --
>
> James Silverton


Do it all the time. Pizza dough or 'normal' bread dough. Wrap it well to
keep it airtight.
Let thaw in the fridge before trying to get it to rise again.
The pizza dough gets pressed out into discs before wrapping and
freezing. Bread dough stays in a one-loaf lump.

Julia Altshuler wrote:
>
> What about croissant dough?
> At what point would we freeze it?
> Would we do all the turns, shape the croissants, then freeze?
> Defrost in the refrigerator, then bake?
> Or skip the defrost and go straight from freezer to oven?
>
> --Lia


Have used commercially shaped/frozen croissants. Let defrost (can do
that covered on the counter) and then bake. Worked fine. Never tried to
bake them right from frozen though so can't help you there.

On Jul 2, 11:47*am, Julia Altshuler > wrote:
> What about croissant dough?
> At what point would we freeze it?
> Would we do all the turns, shape the croissants, then freeze?
> Defrost in the refrigerator, then bake?
> Or skip the defrost and go straight from freezer to oven?
>
> --Lia

Shape then freeze. Take out of freezer, proof, and bake. Good for you-
glad you tried making them!

On Jul 2, 4:03*pm, Arri London > wrote:
> Julia Altshuler wrote:
>
> > What about croissant dough?
> > At what point would we freeze it?
> > Would we do all the turns, shape the croissants, then freeze?
> > Defrost in the refrigerator, then bake?
> > Or skip the defrost and go straight from freezer to oven?
>
> > --Lia
>
> Have used commercially shaped/frozen croissants. Let defrost (can do
> that covered on the counter) and then bake. Worked fine. Never tried to
> bake them right from frozen though so can't help you there.

Nope- they gotta rise before you can bake them.

"James Silverton" > wrote in message
news:i0Pak.705$al3.153@trnddc06...
> Hello All!
>
> I wonder if anyone has experience in freezing normal yeast dough and using
> it later? Any tips or suggestions would be welcome.
>
> Thanks in advance!
>
> --
>
>
> James Silverton
> Potomac, Maryland
>
> E-mail, with obvious alterations:
> not.jim.silverton.at.verizon.not

Wrap in freezer proof baggies or zip lock and freeze anytime and thaw when
ready to use. Don't forget to allow for the final rise time.


--
Old Scoundrel

(AKA Dimitri)

"James Silverton" > wrote in message
news:i0Pak.705$al3.153@trnddc06...
> Hello All!
>
> I wonder if anyone has experience in freezing normal yeast dough and using
> it later? Any tips or suggestions would be welcome.
>

Sure, I do it sometimes with pizza dough. Just wrap it really tight in
plastic wrap then wrap it tight in foil. You can keep it for 3-6 months in
the freezer. When ready to use, just defrost for about 6 hours and you're
good to go.

Paul

merryb wrote:
> On Jul 2, 11:47 am, Julia Altshuler > wrote:
>
>>What about croissant dough?
>>At what point would we freeze it?
>>Would we do all the turns, shape the croissants, then freeze?
>>Defrost in the refrigerator, then bake?
>>Or skip the defrost and go straight from freezer to oven?
>>
>>--Lia
>
>
> Shape then freeze. Take out of freezer, proof, and bake. Good for you-
> glad you tried making them!


Thanks. Next batch, we trying freezing two to see how they come out.
Our goal is fresh home made croissants daily or as close as we can come
to that.


--Lia

James Silverton wrote:
> Hello All!
>
> I wonder if anyone has experience in freezing normal yeast dough and
> using it later? Any tips or suggestions would be welcome.

Works like a charm for me. I usually thaw it overnight in the fridge and
then let it rise the next day, but I know you can do it other ways, too.
It's never suffered so far as I can tell.

Serene

--
"I think I have an umami receptor that has developed sentience." -- Stef

James Silverton > wrote:
> Hello All!
>
> I wonder if anyone has experience in freezing normal yeast dough and
> using it later? Any tips or suggestions would be welcome.
>
> Thanks in advance!

They sell frozen raw bread dough at the grocery store, preformed into loaves
(or yeast rolls). Just thaw, rise and bake. So this tells me yes, you can
do it. Have I personally done it? No.

Jill

jmcquown wrote on Thu, 3 Jul 2008 08:20:38 -0400:

> James Silverton > wrote:
>> Hello All!
>>
>> I wonder if anyone has experience in freezing normal yeast
>> dough and using it later? Any tips or suggestions would be
>> welcome.
>>
>> Thanks in advance!

> They sell frozen raw bread dough at the grocery store,
> preformed into loaves (or yeast rolls). Just thaw, rise and
> bake. So this tells me yes, you can do it. Have I personally
> done it? No.

I'd heard of frozen dough being for sale but I've never seen it. The
best I've come across is the partially cooked frozen breads from La Brea
Bakery.

--

James Silverton
Potomac, Maryland

E-mail, with obvious alterations: not.jim.silverton.at.verizon.not

On Thu, 3 Jul 2008 08:20:38 -0400, "jmcquown" >
wrote:

>Have I personally done it? No.

I tried freezing bread dough (once) and killed the yeast. Couldn't
get it to rise after I thawed it out. Never had the nerve to try that
again.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

"James Silverton" > wrote in message
news04bk.357$HY.300@trnddc01...
>
> I'd heard of frozen dough being for sale but I've never seen it. The best
> I've come across is the partially cooked frozen breads from La Brea
> Bakery.
>
> --
>
> James Silverton
> Potomac, Maryland

What kind of store do you shop in? There's a whole section of frozen bread
doughs in both of the grocery stores here. There are at least a couple of
brands and several types in each brand. They even have frozen cinnamon
rolls already in a pan.

I use the frozen rolls once in awhile to make Shortcut Cinnamon Buns.
They're great to take to the Saturday quilting group.

Shortcut Cinnamon Buns

20 frozen rolls
1 cup brown sugar
1/4 vup instant vanilla pudding powder
2 tsps cinnamon
1/2 cup melted butter

Spray a bundt or tube pan with non stick cooking spray. Drop the rolls in.
Mix the butter, pudding and cinnamon and sprinkle over the rolls. Pour the
melted butter over the rolls. Cover with plastic wrap and let sit on the
counter overnight to raise. Bake at 350 for about 20 minutes.

Do NOT use more than 20 rolls in a bundt pan! And don't use the Texas rolls
either!

Ms P

On Jul 2, 6:47*pm, Julia Altshuler > wrote:
> merryb wrote:
> > On Jul 2, 11:47 am, Julia Altshuler > wrote:
>
> >>What about croissant dough?
> >>At what point would we freeze it?
> >>Would we do all the turns, shape the croissants, then freeze?
> >>Defrost in the refrigerator, then bake?
> >>Or skip the defrost and go straight from freezer to oven?
>
> >>--Lia
>
> > Shape then freeze. Take out of freezer, proof, and bake. Good for you-
> > glad you tried making them!
>
> Thanks. *Next batch, we trying freezing two to see how they come out.
> Our goal is fresh home made croissants daily or as close as we can come
> to that.
>
> --Lia

Wow- sounds great! You are going to be spoiled! If you like
prosciotto(sp), I highly recommend putting in a slice before rolling
them into crescents. It doesn't take much, and it's really good!

James Silverton wrote:

> Hello All!
>
> I wonder if anyone has experience in freezing normal yeast dough and
> using it later? Any tips or suggestions would be welcome.
>
> Thanks in advance!

I've tried it but it doesn't seem to rise as
well after it's been frozen (Let it rise once,
punch down, then freeze, then thaw and let rise
for the second time before baking. This is based
on the fact that the frozen bread dough you buy
has probably already risen once since they only
tell you to let it rise one time before baking.)

I also once tried it with unrisen dough and that
was an abysmal failure. Anyway - the frozen bread
dough you buy comes out great so I'm not sure why
mine isn't so great - okay, but not as good as
unfrozen. Wonder what, if anything, I'm doing wrong.

Kate


--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Ms wrote on Thu, 3 Jul 2008 11:44:27 -0500:


> "James Silverton" > wrote in
> message news04bk.357$HY.300@trnddc01...
>>
>> I'd heard of frozen dough being for sale but I've never seen it. The
>> best I've come across is the partially cooked frozen breads from La
>> Brea Bakery.

> What kind of store do you shop in? There's a whole section of
> frozen bread doughs in both of the grocery stores here. There
> are at least a couple of brands and several types in each
> brand.

As you can see from my sig, I live in Potomac and never seen frozen
dough in the Giant or Safeway stores. Where do you shop? Perhaps, I can
find a branch. I'm not interested in frozen bake-it-yourself buns but in
plain ordinary bread dough.

--

James Silverton
Potomac, Maryland

E-mail, with obvious alterations: not.jim.silverton.at.verizon.not

James Silverton wrote:

> As you can see from my sig, I live in Potomac and never seen frozen
> dough in the Giant or Safeway stores. Where do you shop? Perhaps, I
> can find a branch. I'm not interested in frozen bake-it-yourself buns
> but in plain ordinary bread dough.

I haven't looked lately, but I have bought frozen bread dough
at Stop & Shop. They had a bag of 5 loaves already formed.

I only noticed them when I was looking for something else.
They weren't at eye level, they were on the bottom of the
freezer case, not especially obvious if you weren't looking.

nancy

"James Silverton" > wrote in message
news:sR8bk.523$bn3.17@trnddc07...
> Ms wrote on Thu, 3 Jul 2008 11:44:27 -0500:
>
>
>> "James Silverton" > wrote in
>> message news04bk.357$HY.300@trnddc01...
>>>
>>> I'd heard of frozen dough being for sale but I've never seen it. The
>>> best I've come across is the partially cooked frozen breads from La Brea
>>> Bakery.
>
>> What kind of store do you shop in? There's a whole section of
>> frozen bread doughs in both of the grocery stores here. There
>> are at least a couple of brands and several types in each
>> brand.
>
> As you can see from my sig, I live in Potomac and never seen frozen dough
> in the Giant or Safeway stores. Where do you shop? Perhaps, I can find a
> branch. I'm not interested in frozen bake-it-yourself buns but in plain
> ordinary bread dough.
>
> --
>
> James Silverton
> Potomac, Maryland


I'll bet Safeway has it. I have a Dillon's and a Walmart but there used to
be two other stores here that both had frozen dough. They have loaves and
rolls. The frozen you buy at the store is okay. It's not as good as real
homemade bread of course.

Ms p

sf <.> wrote:
> On Thu, 3 Jul 2008 08:20:38 -0400, "jmcquown" >
> wrote:
>
> > Have I personally done it? No.
>
> I tried freezing bread dough (once) and killed the yeast. Couldn't
> get it to rise after I thawed it out. Never had the nerve to try that
> again.

Did you let it go through the first rise before you froze it? Just curious.
The frozen bread dough in the store only requires thawing and then the final
rise.

Jill

On Thu, 3 Jul 2008 21:01:50 -0400, "jmcquown" >
wrote:

>sf <.> wrote:
>> On Thu, 3 Jul 2008 08:20:38 -0400, "jmcquown" >
>> wrote:
>>
>> > Have I personally done it? No.
>>
>> I tried freezing bread dough (once) and killed the yeast. Couldn't
>> get it to rise after I thawed it out. Never had the nerve to try that
>> again.
>
>Did you let it go through the first rise before you froze it? Just curious.
>The frozen bread dough in the store only requires thawing and then the final
>rise.
>
I have no recollection about the number of rises (logic tells me I
did, but I really don't remember).... it was too many years ago.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Jul 2, 1:36 pm, "James Silverton" >
wrote:
> Hello All!
>
> I wonder if anyone has experience in freezing normal yeast dough and
> using it later? Any tips or suggestions would be welcome.
>
> Thanks in advance!

I've done it successfully. Mix, knead, rise, punch down, shape, wrap
tightly,
freeze. Never left it in for more than a month. Take it out, thaw in
the
fridge overnight, bring to room temp to finish rising, and bake.

maxine in ri

On Jul 4, 9:08 am, maxine in ri > wrote:
> On Jul 2, 1:36 pm, "James Silverton" >
> wrote:
>
> > Hello All!
>
> > I wonder if anyone has experience in freezing normal yeast dough and
> > using it later? Any tips or suggestions would be welcome.
>
> > Thanks in advance!
>
> I've done it successfully. Mix, knead, rise, punch down, shape, wrap
> tightly,
> freeze. Never left it in for more than a month. Take it out, thaw in
> the
> fridge overnight, bring to room temp to finish rising, and bake.
>
> maxine in ri

Sorry to piggyback on my own post, but when you remove it from the
freezer, unwrap it and cover it loosely.

maxine in ri

James Silverton wrote:

> Ms wrote on Thu, 3 Jul 2008 11:44:27 -0500:
>
>
>> "James Silverton" > wrote in
>> message news04bk.357$HY.300@trnddc01...
>>
>>>
>>> I'd heard of frozen dough being for sale but I've never seen it. The
>>> best I've come across is the partially cooked frozen breads from La
>>> Brea Bakery.
>
>
>> What kind of store do you shop in? There's a whole section of
>> frozen bread doughs in both of the grocery stores here. There
>> are at least a couple of brands and several types in each
>> brand.
>
>
> As you can see from my sig, I live in Potomac and never seen frozen
> dough in the Giant or Safeway stores. Where do you shop? Perhaps, I can
> find a branch. I'm not interested in frozen bake-it-yourself buns but in
> plain ordinary bread dough.

There's a brand called "Rhoades" which is available in
the Pittsburgh area - don't know if they're national but
they have bread, rolls, cinnamon buns, etc. Their bread
it pretty decent.

Kate


--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?