Bread dough in freezer
Make batch of white bread, baked half as rolls for this week, put other half in freezer after first rise. Haven't done this in a while & have forgotten how long to store raw dough for best results when I eventually thaw & bake. Advice? Range of durations? Different for white or multi grains?
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Thanks for your after-freeze advice about how to handle and bake the raw dough.
Is your length of storage time in the freezer a few months, as Chef June does, or markedly different?
I've kept dough frozen for several months. I often make my Thanksgiving roll dough in September...
Best results thawing is a day or two in the fridge, still well wrapped. Then form your loaves or rolls and let rise again.