phishphood
Guest
OK Tuberider and whoever else bakes....how do you guys end up storing the baked goods. I know, I know, it'd be much better to just bake and eat, but scheduling doesn't quite allow for that all the time.
Sfork said:Hey tube, how do you thaw your dough balls? I've been experimenting with different methods and haven't found a satisfactory way yet. Mainly mine are for pizza
Somebody has been watching Good Eatstuberider said:Sfork said:Hey tube, how do you thaw your dough balls? I've been experimenting with different methods and haven't found a satisfactory way yet. Mainly mine are for pizza
The problem with freezing/thawing dough has more than one facet.
First, due to the rupturing of cell walls during the crystallization process conventional yeast quantities need to be upped. I run my yeast at 1% or so, if I plan on freezing I'll ramp it up to 2.5%+, I do use poolish to make pizza too, however that does not freeze worth a crap since my strain is more delicate so that dough is made a few days in advance and lives in the fridge to get funky. The extra yeast allows enough cells to remain intact to drive the secondary fermentation.
Let the dough ferment a bit before freezing, I let mine go a few days in the fridge before freezing, it seems to really help the transition to go from fridge to freezer.
I use zip lock bags to freeze and squeeze as much air out as possible. Thawing is a matter of taking out the dough ball in the morning and placing it in the fridge, you want to ramp up the thawing process slowly. Remove the dough ball a few hours before you wish to cook your pizza, if doing bread obviously you need more time to proof your loaf/rolls.
Tumbleweed said:Somebody has been watching Good Eatstuberider said:Sfork said:Hey tube, how do you thaw your dough balls? I've been experimenting with different methods and haven't found a satisfactory way yet. Mainly mine are for pizza
The problem with freezing/thawing dough has more than one facet.
First, due to the rupturing of cell walls during the crystallization process conventional yeast quantities need to be upped. I run my yeast at 1% or so, if I plan on freezing I'll ramp it up to 2.5%+, I do use poolish to make pizza too, however that does not freeze worth a crap since my strain is more delicate so that dough is made a few days in advance and lives in the fridge to get funky. The extra yeast allows enough cells to remain intact to drive the secondary fermentation.
Let the dough ferment a bit before freezing, I let mine go a few days in the fridge before freezing, it seems to really help the transition to go from fridge to freezer.
I use zip lock bags to freeze and squeeze as much air out as possible. Thawing is a matter of taking out the dough ball in the morning and placing it in the fridge, you want to ramp up the thawing process slowly. Remove the dough ball a few hours before you wish to cook your pizza, if doing bread obviously you need more time to proof your loaf/rolls.