When to freeze bread dough

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Does anyone know at what stage in the dough preparation it is best to freeze dough? After the first rising, second rising, or before both?

-- Anonymous, March 25, 2001


Hi Megan, I read in the Sunset book 'Breads' that bread dough can be frozen after the first rising. I tried it and it works. After the first rising, I punched the dough down and kneaded it like the recipe said. I then cut and shaped the dough (for individual loaves)as the recipe directed. Instead of putting the dough into loaf pans, I wrapped each individually in plastic wrap and then in foil and then placed each in freezer. To thaw the dough: It takes 7-8 hours for the dough to thaw out at room temperature. (It must only thaw at room temperature; not in the refrigerator or in the microwave) Check it at this time (after the 7-8 hours) and when the dough has thawed out, it will start to rise again. After it has about doubled (or at least increased) in size, punch it down and knead it for a few minutes and then shape the dough in the loaf pan. The dough is now ready to be baked as directed in your recipe. Please let me know if this method works for you.

-- Anonymous, May 14, 2001

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