Freezing Dough

[ricflo]

We have finally mastered the dough. One question, when is it proper to freeze it? Before or after it raises?

[dmun]

Re: Freezing Dough

I have successfully frozen dough. I use a 3 hour bulk rise, followed by dividing into 200 gram balls and a three day cold fermentation in individual plastic containers in the fridge. Anything I haven't used by the third or fourth day goes in the freezer in the same container. A couple three hours at room temperature gets the dough back to usable.

I wouldn't store it for months, but so far that hasn't been a problem

[barbarian]

Re: Freezing Dough

We have finally mastered the dough. One question, when is it proper to freeze it? Before or after it raises?

You can freeze it .. but why , eat it all

[ricocamus]

Re: Freezing Dough

I have successfully frozen dough. I use a 3 hour bulk rise, followed by dividing into 200 gram balls and a three day cold fermentation in individual plastic containers in the fridge. Anything I haven't used by the third or fourth day goes in the freezer in the same container. A couple three hours at room temperature gets the dough back to usable.

I wouldn't store it for months, but so far that hasn't been a problem

I just started using the pizza dough recipe from the FB site and was wondering about how long I could store the dough. From your experience it looks like keeping the dough in the ref for a few days is quite doable.

From what I have gathered from this site, many folks are doing dough prep and overnight storage. What's the advantage to doing 3 days fermentation in the fridge vs overnight? It seemed to me that overnight fermentation was really for convenience.