Freezing the Dough: Can I do it?

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Yes, you can, just wrap it very well or seal it in airtight containers, anytime after the initial rise. Defrost overnight in the fridge when ready to use, then shape, rest, and bake as usual.  How long to freeze is a bit controversial — our dough loses a bit of rising power over time in the freezer, and that’s especially true for enriched doughs like challah and brioche.  Our testers were happy with lean dough frozen for four weeks (dough made without eggs, butter, or oil). For enriched doughs, we’d recommend shorter frozen storage times: challah, three weeks, and for brioche, two weeks. There’s no need to increase the yeast or make any other changes to dough that will be frozen.

This can be very handy when you don’t use up the entire batch before it reaches the end of its storage life in the refrigerator.

Same recommendations for our gluten-free doughs…

More in The New Artisan Bread in Five Minutes a Day, and our other books.

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