Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not.

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Old 12-10-2011, 12:41 AM posted to rec.food.baking
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Default Plz critique this Kaiser dough plan.

I have finally made decent Kaisers- took a lot of experimentation etc
but now want to make a double batch of the dough in my ABM. Can I
successfully freeze half of it? I just want to eliminate the dough
making process.

When ready to thaw and use, does it have to be brought to room temp?
Any other tips?


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Old 14-10-2011, 06:03 AM posted to rec.food.baking
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Default Plz critique this Kaiser dough plan.

On Tue, 11 Oct 2011 16:41:01 -0700 (PDT), Kalmia
wrote:

I have finally made decent Kaisers- took a lot of experimentation etc
but now want to make a double batch of the dough in my ABM. Can I
successfully freeze half of it? I just want to eliminate the dough
making process.

When ready to thaw and use, does it have to be brought to room temp?
Any other tips?


I don't see why you couldn't freeze the dough. If you plan to freeze
it before you form the rolls, I'd say yes - bring it to room temp
before you continue and if you form them first, you still have another
rise to go don't you?

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All you need is love. But a little chocolate now and then doesn't hurt.


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