Newbie baker question on Freezing Fresh dough?
hi I am new to the world of baking bread and to this forum..
i have a question relating to freezing..I seen a few topics here and more or lesa get it I Think..but if say I wan to freeze small rolls already portion out n wrap with ingredients like sausage or tuna filling etc etc
i would like to know if my steps to freezing is correct for this particular rolls..
1-mix your dough with double amount of yeast?
2-when dough mix ready ..immediately cut to desired portion in my case 50gm per roll and wrap with sausage or tuna filling .{not letting it rise even once)
3-arrange on grease tray and wrap thighly with plastic wrap and immediately freeze it
4-when want to use ...just bring out the tray from freezer and let it thaw and rise completely and ready to bake.
is that how those bakery does this? Cause from experience I seen ppl use make the dough .shape it without resting n freeze it
i know some people say need to let it Rise one time then punch out the air .then only freeze it..n transfer to refridgerator overnight before using the next day ..
so my steps of
1-not letting it rise once before freezing the portion out rolls with ingredients in it(sausage/tuna)
2-taking out from the freezer to thaw directly and not putting in refridgerator overnight?
Thank for reply
Commercial bakeries use many techniques - one I've seen is to mix/knead/prove the dough, then shape it with fillings, then freeze it. So the dough has had one ferment/rise - you know the yeasts are working (or were at that point), so you take it out of the freezer, thaw/prove/bake.
Here its common to process the dough then part-bake it to set the crust, then cool and flash freeze it - so the in-store "bakeries" just pop them into the oven from frozen to finish the bake in their tanning salons. You can also buy frozen croissants that just need to be placed on a tray overnight, then egg washed and baked the following morning...
What I'd suggest is that if you're new to baking is to not freeze or even think about freezing. You can get a good basic loaf from flour to bread in under 3 hours using standard techniques including 2 rises, or if you really need to, to bake fully, cool then wrap and freeze. Defrost in a microwave. (carefully!)
But if you are freezing, make sure any meat you use hasn't been frozen since the last time it was processed (although the recommendations on this may vary by country, but I'd not re-freeze cooked meat that had previously been frozen)
-Gordon
Hmm I just try something which I don't get the logic of it..
i mix knead a dough.
1-immediately without proofing the whole dough even once I cut out a small portion and shape it and wrap with sausage and let it rise in a warm place
2-immediately without proofing the whole dough even once I cut out a small portion and shape it and wrap with sausage and Freeze it immediately ..
result
1-it can't really rise at all even after 3 hours..since I didnt let it proof even once ..normally when I let it 1st proofing then divide then let it proof again then shape it with ingredient then let it double in size before baking it turn out fine..
2-this one I dont really understand..the next day I took out from the freezee..let it thaw and rise for like 3-4 hours..it rise n puff up very nicely like how I use the 1st n 2nd and 3rd proofing method ...the result is almost or rather same as one which I mix knead proof and bake fresh .?
how is the 1 situation different frm 2..just because I freeze it ..it can proof n rise nicely?