Freezing bread baked from frozen yeast bread dough
If I prepare yeast bread dough, freeze it after the 1st rising and shaping, then thaw it and let it rise again before baking, can I then freeze the cooked bread for later use? Or will it have less flavour?
Best Answer
Freezing does not adversely affect the flavor of bread. If anything there might be slightly more flavor from the bit of extra fermentation.
If your bread proofs sufficiently then the fact that the dough was previously frozen is irrelevant. The freezing of the dough before it is baked and freezing the bread afterwards are unrelated.
I have found that when I freeze bread the texture seems slightly more crumbly afterwards but I'm baking whole wheat bread that tends to get that way anyway.
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Quick Answer about "Freezing bread baked from frozen yeast bread dough"
You can freeze bread dough; however, timing and technique are both important to the end results. You must freeze yeast bread dough, such as sourdough bread dough, after the first rise and after you've shaped it into its final form. If the dough is for a loaf of bread, freeze the dough inside the loaf pan.Can you freeze yeast dough to bake later?
Yeasted bread dough can be frozen once it is shaped after the first rise. Making bread dough in advance and freezing it for later use saves time and space in the freezer\u2014a ball of dough takes up less room than a baked loaf.Can frozen bread dough be thawed and refrozen?
The general rule of thumb is that if the product doesn't have any produce, dairy, or anything else in it that could spoil very quickly, the product can be refrozen. This is especially true when it comes to things that have already been cooked, such as sub rolls and frozen bagels that have defrosted.What happens if you freeze yeast dough?
In short \u2026 it's a last resort. According to MaryJane, yeast dough will never rise as well post-freeze as it would if you baked it the day you made it. This is because some of the yeast will inevitably die in the cold of the freezer.Can you freeze dough without killing yeast?
Yeast is killed off at higher temperatures but remains relatively unaffected if frozen (you can also freeze blocks of fresh yeast to use at a later date). The texture of the bread should als not be affected.Freezing Bread Dough- Is It Worth It?
More answers regarding freezing bread baked from frozen yeast bread dough
Answer 2
Strictly anecdotal, that is my experience, not any studies or authoritative sources to back it up, but, the fact that you are using frozen dough should have no effect on if you freeze the finished baked bread. Freezing and thawing the dough repeatedly might cause a rising failure because too much of the yeast may be killed. A single freeze works usually because there is plenty of yeast to lose a few and still get good results. I find the frozen dough takes longer to rise, but has longer because you had to thaw it. But once it has risen, and been baked, the bread is what it is and has no memory of being frozen. The yeast is no longer alive and the flavor is set.
On lose or change, it should behave to freezing just as any other loaf would. I personally find the frozen loafs come out a bit more dry and spoil faster. They also can pick up some freezer flavor. But your bread from previously frozen dough should not have more or less tendency to this than any other loaf, it should behave the same.
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