Freezing bread dough. Sounds simple, but there are always things to look out for. Many people have been asking me about this and I was quite curious myself. So, let’s do some experiments. Convenience is the main reason to freeze bread for both home bakers and professionals. It can be convenient to make a large batch of dough and freeze it in handy portions to grab whenever needed. It can also help with fitting baking around a certain schedule.
Before I filmed this video I had never frozen bread/dough, so this was an experimental journey of discovery for me. As many of the videos I make are. We will compare three different breads which I thought are most suitable for freezing and which would be the ones that people would most likely want to freeze.
Brioche. It is quite rich and would probably hold up well against extreme temperatures. It is also a super versatile dough from which you can make pretty much anything, but burger buns are probably the most common and they are certainly great candidates for freezing.
Pizza. Working in a professional kitchen which does not specialize in pizza production I have found that it can be quite inconvenient to make pizza dough while trying to prepare all other foods for lunch service. It would be far easier if I could make a large batch, freeze, then thaw and use. Same goes for home baking.
Lastly, regular sliced bread for toasting. Most people already know about this one. Slice your bread and freeze it. Then toast the slices straight from the freezer. It works perfectly. And it is a great option for someone who is busy but wants to have fresh toast for breakfast every day made from homemade bread.
Naturally, the first question I had was – at which point during fermentation do I freeze the dough? Let’s forget the toast bread for now and let us look at some possible options for pizza and brioche.
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Chapters
0:00 Which kind of dough are we freezing?
0:59 Containers
1:30 Freezing brioche
2:38 Freezing pizza dough
4:40 Half-baked brioche
5:15 Closer look at all the frozen dough
7:36 Back to the brioche
8:36 Ideal pizza method
10:07 Comparing the brioche & final thoughts
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#Bread #Baking #ChainBaker
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