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Freezing Bread Dough with Yeast

[Summary]Basic Freezer Bread Is there anything better than the smell of fresh baked bread wafting from the oven? I swear my family loves me just a little more on those days! Even so, if I am going to go through all the effort of mixing and kneading and rising

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Basic Freezer Bread

Is there anything better than the smell of fresh baked bread wafting from the oven? I swear my family loves me just a little more on those days! Even so, if I am going to go through all the effort of mixing and kneading and rising that yeast bread requires, I am going to make it count. That is why I love this recipe! It makes enough dough for four full-sized loaves that can be frozen until you need it.

Bread Machine Digest » Freezing Dough: The How’s and Why’s

There are many reasons to make your bread dough ahead of
time and freezing it for later use. The biggest reasons are
to save time and to ensure you have fresh baked bread when
you need it.

By making your dough a head of time and freezing it you
can do all of the work on the weekend or your day off so
that during the busy week you have ready access to fresh
bread.

Yeast for Frozen Dough | DrYeast

Freezing Bread Dough with Yeast
The use of frozen dough’s is gradually increasing in most countries because it offers great convenience, automation and economy of scale. On the other hand, significant reduction of the leavening capacity during freeze storage is a serious problem. Minimizing this loss requires dedicated equipment for cold and rapid mixing of the dough which is not available to all bakers. Furthermore, these optimized production conditions still may not completely overcome the drop in leavening activity. Conditions for production of baker’s yeast have been optimized in the past decades and nowadays allow yeast with a very high stress resistance to be produced. However, the preparation of frozen dough’s presents an unusual challenge. A short pre-fermentation period before freezing of the dough is required to obtain an appropriate texture in the bread. Consequently, fermentation-induced loss of stress resistance is a central problem to the production of frozen dough’s. Neither the addition of more yeast or of protective additives nor the optimization of dough production conditions has resulted in a satisfying solution for the loss of rising capacity in frozen dough’s. Yeast strains with improved freeze tolerance have been isolated from natural sources, selected from culture collections, or obtained by mutagenesis, hybridization, or protoplast fusion of natural and commercial strains. Upon characterization of those strains, interest has focused on trehalose as an important physiological factor of yeast cryoresistance. This particular disaccharide, which can accumulate up to 20% of the cellular dry weight, was considered an energetic reserve as well as a stress metabolite. It was shown that trehalose could be used as a powerful cryoprotectant for yeast when frozen in water. Furthermore, several scientists reported that it imparts a higher cryoresistance to baker’s yeast in dough. The strains selected during screenings of yeasts suitable for frozen dough showed higher trehalose contents than less cryoresistant strains. Trehalose accumulated during strongly aerobic culture may have had a cryoprotective effect on Saccharomyces cerevisiae. High trehalose content was beneficial for good freeze-thaw stability after extended storage. These authors also pointed out; however, that high trehalose content was not always related to a higher cryoresistance. It was demonstrated that the freezing tolerance of yeast strains was, to some extent, associated with the basal amount of trehalose maintained after a prefermentation period.

Ask The Food Lab: What's The Best Way To Freeze Pizza Dough? | Serious Eats

"How do I keep my pizza from sticking?"

I've read about people freezing their homemade dough. Is there a proper way to do this? If you were doing a cold ferment, at what stage would you freeze it? What's the best way to thaw the dough? I'd sure love to be able to cook a decent pizza on a whim.

—Sent by Chris McIntyre

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