I freeze dough frequently. I deflate after the first rise, shape into loaves, wrap well and freeze. On baking day, I take out the loaf, place it into greased loaf pans or on parchment sprinkled with cornmeal or wheat bran for a free form loaf. Let rise until it's ready to bake. Rise time from frozen to ready to bake can take 8 hours or more depending on the ambient temperature of the room.
I've also mixed up my dough and freeze it before the first rise. In baking day, let frozen dough rise in greased bowl for first rise, then proceed as normal.
I will try both methods. I'm hoping preparing dough ahead of time will make it easier to stock up instead of making bread from top to bottom in one day! :)
I freeze dough frequently. I deflate after the first rise, shape into loaves, wrap well and freeze. On baking day, I take out the loaf, place it into greased loaf pans or on parchment sprinkled with cornmeal or wheat bran for a free form loaf. Let rise until it's ready to bake. Rise time from frozen to ready to bake can take 8 hours or more depending on the ambient temperature of the room.
I've also mixed up my dough and freeze it before the first rise. In baking day, let frozen dough rise in greased bowl for first rise, then proceed as normal.
Hope that helps.
Yes, thanks for the tips!
I will try both methods. I'm hoping preparing dough ahead of time will make it easier to stock up instead of making bread from top to bottom in one day! :)