Quote:
Originally Posted by Wormius
Another question is about freezing dough. What stage should you so it at, and how to thaw and what steps to take after? Do you freeze it at the point which you would have put it in the oven? And when you thaw it does it need anything special done do it?
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I personally freeze it after its first rise.
When I thaw the dough, I take it out the night before and put it in the refrigerator. I wrap mine first in saran, and then in foil. The foil will inhibit thawing, so if you have used foil, remove it and let it thaw in the saran.
Then I warm it up on the counter for maybe 30 minutes and use it. It should not feel cold to the touch.....nor should it have fully risen again.