Kitchen Tips: Easy Tricks To Freeze Bread Dough At Home
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The basic ingredients of bread dough are yeast, wheat, water, and salt. Depending on the type of bread, there may also be other ingredients like sugar, oil, or other mix-ins. Some loaves may also not include any yeast at all. A bread dough goes through a few rises before baking and is the uncooked form of bread. The sort of bread you are baking and whether or not fast-acting yeast is called for in the bread recipe will determine how many rises and how long each rise lasts.

 Although bread dough can be frozen, timing and skill are equally crucial to the final product. After the initial rise and after you've given yeast bread dough, such as sourdough bread dough, its final shape, you must freeze it. If the dough is for a loaf of bread, place it into the pan and freeze it. You may freeze buns, cinnamon rolls, pizza dough balls, and dinner rolls on a cookie sheet by lining the sheet with parchment paper and wrapping it in plastic wrap. 

Non-yeast dough, such as dough for flatbread, should be frozen right away after kneading. Non-yeast doughs only require some resting time, which will happen as the dough thaws in the case of frozen non-yeast dough. There is no need for rising with non-yeast doughs. The dough should be rolled into a ball and put in a freezer bag that can be sealed.

 Here’s how you can freeze your bread dough:

 Follow the recipe’s directions to make the dough, then let it prove. 

 The dough should be knocked back and shaped into rolls or a loaf. 

 On a baking sheet or loaf pan that has been lightly oiled, freeze the dough.

 After being frozen, remove it from the container and tightly cover the food in plastic wrap or a freezer bag.

 Date the dough before freezing it. The dough must be eaten within six months.

 After removing the wrapping, place your dough back in an oiled baking dish or tray, and wrap it in a damp tea towel.

 After the dough has doubled in size and become light and puffy, allow it to thaw or rise in a warm atmosphere for a while.

 Don’t overprove. In an oven, bake your bread as directed in the recipe.