Is it possible to freeze the yeast dough? Baking Frozen Dough
Cooking dough is always long and difficult, especially if it is yeast. Sourd, upholding, kneading, kneading, wrapping in heat away from drafts - this process is too long to pamper yourself or cakes every day. And so you want fresh baking! In this regard, the question arises: is it possible to freeze the yeast dough? After all, it has its own specifics. We see that frozen puff pastry is sold in stores. Yes, and for its preparation requires the help of the refrigerator. But in the puff and sand dough the ingredients are milk, butter, eggs, flour, sugar and salt. And in our case we are dealing with a live culture of yeast bacteria. How will they feel in a state of shock freezing? Will our dough change its properties after being in the fridge? Will baking rise? Will it be the same in taste as in freshly prepared dough? We have to answer these questions in this article.
Something about bacteria
In order to answer the question of whether the yeast dough can be frozen, we first need to decide whether the yeast culture will die. It turns out that the simpler the organism, the more resilient it is. Bacteria, unlike humans, simply fall asleep in an unfavorable environment. Therefore, there are dry yeast. Once in a humid environment, these protozoan bacteria wake up and immediately begin the process of reproduction, which causes the dough, and then the dough, to increase significantly. The yeast reacts just as well to cold. They stop to multiply and fall asleep - until better times. Also note that the vital activity of these bacteria depends on the air. Therefore, when freezing yeast dough, it is necessary to completely shut off the oxygen. Then, when the package is deployed, the bacteria will begin their activity even more actively. The dough will be saturated with air bubbles, will increase in size right before your eyes. And baking will be even tastier.
How to freeze yeast dough
There are several ways to prepare a foundation for buns for future use. It so happens that we have gathered something to bake, but have not guessed the ratio of dough and filling.What to do in this case? Where to put the remaining yeast dough? There are other situations. For example, we formed products, but decided not to bake them yet (or to prepare not the whole batch). And finally, the third situation. We, as experienced cooks, are going to bake pies today, tomorrow - buns, the day after tomorrow - pizza. And we want things to go on, not to mess around every time with the batch. And here the question arises: is it possible to freeze the yeast dough in one way, or in each case there are some nuances? The answer is: the difference in cooling conditions is, although not very significant. In any case, the dough in the freezer should not be more than three months. And in the fridge it can spend only two days. Formed pies can also be stored. But do not forget that they are difficult to protect from weathering.
Option: we initially prepare the dough for future use.
Some housewives do not ask themselves whether it is possible to freeze the yeast dough - they do it on purpose, in order to bake more airy. What you need to know when we prepare the basis for bakery products for future use? The fact that some bacteria in the culture can not "survive the winter." So we need more yeast.If you are cooking with a prescription, you should do a simple arithmetic calculation. From the quantity specified in the prescription of yeast, we calculate five to seven percent and add the resulting number to the total mass. Preparation of dough for the future also has its own specifics. If it is baking, prepare the brew. Then pour the rest of the ingredients. At the same time it is better to use flour with a high content of gluten. Give the test a little climb. We do not need to knead and knead it. As soon as the dough becomes homogeneous, prepare it for long-term storage.
You should know that the thawed dough can no longer be put in the refrigerator. It needs to be baked or thrown away. Therefore, the dough harvested for the future is immediately divided into portions so that each piece can be used at a time. Lay them out on napkins and shove them in the freezer. Let's wait until the dough is hard as a stone. Now we put the date of batching on napkins and put these portions in strong plastic bags. To secure the edges, we tie them with a rubber band to prevent air from entering. Put the bags in the freezer again.Dates will help us navigate how long the product should be disposed of.
Option: we want to keep already formed products
In this case, prepare the dough in the usual way. The only thing we need to change in the recipe is to take a slow-acting yeast. The colony of bacteria, which is booming, will go through its life cycle and will die out. A slow-acting yeast will continue its work after repeated kneading and settling. Grease the baking pan. We put there the dough with the filling and wrap tightly in several layers of foil. Pies of frozen yeast dough, lying on the board, cover with cling film. It would not hurt to sign when this homework is made. Send our products in the freezer. We use them for three months.
Option: we accidentally left yeast dough
This case is the most difficult. After all, we could use both instant yeast and flour with a low content of protein and gluten. In addition, we have passed all the stages of work with the test. We let him get up, weighed down, kneaded, defended.And it turned out that a certain part of the test remained untapped. How to save the product? There is nothing easier. We take plastic bags and lightly sprinkle the inside of them with flour. The dough is divided into portions, we form cones. We also roll them down in flour and put each in their own package. What is important: do not cram bags tightly. After all, bacteria do not immediately realize that they are frozen, and some time will still develop. A raised dough can tear a packet. In this embodiment, we need a special temperature regime. Put the dough in shock freezing. Camera set first to the minimum. And then, when the dough in the bag turns into stone, you can increase the temperature to –15 degrees.
It is necessary to spare the bacteria and call them out of sleep gradually. If we just take out a piece of dough in their freezer and defrost it at room temperature (or with the help of hot water or heating in a microwave), then baking will not delight us with its taste. We proceed otherwise. The day before you are going to bake products, a piece in the package, without unwrapping, transfer from the freezer to the refrigerator.Then you can get it out of the bag and open it at room temperature. The dough should come up, increase even more in volume. Then we crush it and form the product. Baking from frozen dough turns out very tasty and is not inferior in quality to the one for which the foundation was just made.
What to do if we already have formed products? The rules for defrosting them differ from those described above drastically. Recipes from frozen yeast dough suggest that you download a well-heated oven - up to two hundred degrees. We take out our products, unfold the foil or cling film and put the baking sheet with pies or buns right in the oven. Thawing in this case, in general, is not necessary. Also such products are good in frying.