Bread II

Holy heck!! That recipe makes a lot of bread!

It's at home rising right now, but I thought I'd ask veteran bakers if it's possible to freeze half the dough, and bake separately. If so, how would that work exactly? Would you let the frozen dough come to room temp before baking? Would it be better to bake the dough in two batches, and then freeze a loaf (rather than freezing dough)? How would the baking time be affected?

I think I'm going to make it as directed in the recipe this time (though my dish is a bit small), and if it turns out even halfway decent, I'll invest in a bigger dish. Still, I kind of like the idea of freezing some, so let me know if anyone has ideas.

I think there's going to be some experimenting here, but I'm so excited about the idea of moving a little further from processed food. (Now I'm thinking about other flours, maybe some rosemary... one day, I'm going to learn to take things one step at a time.)

1 comment:

  1. I'm pretty certain that freezing the dough will kill the yeast.

    However you should be able to cook the bread partly, freeze and then finish it off when you are ready to use it. I buy bread from my local bakery like this. Its "cooked" but not the final browned. I freeze it, take it out, toss it in the over for 10 minutes and have warm fresh bread.


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