Forum Thermomix
Welcoming Center, Management and General Chat => Chit Chat => Topic started by: Brumington on April 14, 2012, 10:37:53 am
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While waiting for my TMX to arrive I've been doing lots of research. One of the main things I can't wait to start trying is homemade bread. However, I would really like to know if it is possible to freeze bread dough or completed bread and if so, when is the best time to do it? Is it best to freeze before the second rise or after its baked? I'm thinking more along the lines of bread rolls here really. It's only me and two small mouths who will eat the bread so we will struggle to get through an entire batch and I HATE waste! I'm really hoping one of you will have successfully frozen and still enjoyed their home made bread rolls and will have some words of advice. It would be great if I could make a batch, shape them and then freeze them and then when I want fresh bread rolls I just have to thaw the dough on the side and bake as normal. Are there particular breads that are more successful than others and if so which ones?
Thank in advance!
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Brumington, I freeze my bread, rolls or baguettes once baked. I slice loaves before freezing. Like you, there is no way the 2 of us would go through a batch of rolls or a loaf of bread before they went stale. Others will advise on the freezing of dough or shaped rolls etc as I have not done that although I do have 4 balls of pizza base dough in the freezer.
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Hi Brumington - welcome! I must admit I don't get to freeze any bread I make . . . . but a day or two after making bread rolls, etc. I find they really spring to life if I just lightly brush them with water, wrap them in foil and put in a slow to moderate oven for a short while.
I'm sure there are some forum members who are bread experts who will give you some great advice!! Enjoy your TMX!! Certainly the greatest thing to happen in the kitchen of this household!! :D
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Is the bread still as nice judydawn? I always freeze my pizza dough (well actually it's a naan bread dough but it makes the best pizza base!) and it works fine. I've never tried with a dough I've wanted to make in to rolls. Do you just double wrap the rolls? Do you give it another five minute burst in the oven?
Goldfish, your idea of spraying with water sounds great. What would be a moderate oven for a short while? 180 degrees for five mins? Sorry if this is a stupid queation LOL! I might have to give this a try.
Thank you.
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. . . :D no such thing as a stupid question!! I have a very old oven so it's kind of hard to judge temperatures. . . . but I just pop them in to around 180C or less just to heat through . . . certainly works a treat for me . . .. :D
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I just place mine in a plastic bag and suck out the air with a straw. I thaw in the microwave or if I have thought ahead, just leave them on the bench to thaw. If I have the oven on, I might warm them for a while but certainly do not heat the oven especially just for a couple of rolls. They are fine for us.
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Thank you both. At least I know it won't be going to waste.
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I freeze all our bread, i have quite a bit f different types in the freezer now.
H :)
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Is it still as nice hally?
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Bake it 10 minute less and let it chill and freeze. When you need it bake it the last 10 minutes. Just as good as fresh baked.
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I've certainly done this with rolls from the no fuss recipe previously with great success.
I'm interested in whether anyone has made the cheese and bacon rolls and frozen them before baking? I have found that they aren't quite as nice the next day so I would rather be able to bake them in the morning from the freezer to send to school with the kids.
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I freeze almost all our bread loaves (pre-sliced) and rolls, takiing them out of the freezer as needed. That way they are lovely and fresh when we want them. Occasionally I also par-bake rolls for 15 minutes, then freeze. If I want hot rolls for lunch I stick the frozen par-baked rolls in the oven for 5-10 minutes.
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I like the idea of par baked cause then it really would be like a fresh loaf once it's had that last ten mins. Yummy. Also interested in the cheese and bacon roll question as this is at the top of my 'to make' list.
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I freeze part of the batch of bread rolls I've made, which I then use for school lunches. I sometimes cut and fill the rolls whilst still frozen, place them in the lunch boxes and send them off to school with the kids. They are lovely and fresh at lunchtime.
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Just slightly under cook rolls or breadsticks and wrap in foil. Remove from freezer and let thaw if time permits . If thawed, pass under tap, shake off excess water and pop into preheated hot oven. OR if still frozen , place in hot oven still wrapped in foil and heat for 15/20 mins. Fold foil back from top and crisp up for another 5/10 mins. You will think that the the bread has just been freshly cooked. I do not use this method for a whole bread loaf. I freeze pizza dough but not bread dough. Can't see much point in it as it would not save you any time.
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I freeze the bread the same day as I bake it. Wrap it tightly in glad wrap & then in a ziplock frezzer bag. I re-use the freezer bag. I freeze in portions or sizes that we are going to need. Take it out of the freezer to defrost before we need it & yes its great. Depending on the bread & what we need it for, I might pop it in the oven to serve it warm, ie rollls for soup etc.
Or if its been in the freezer a long time, i will warm it in the oven.
I cam across some large triangles yesterday, no idea what type of bread, but will warm them in the oven before we eat them
H :)
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Excellent, thank you all for your advice. I just hate wasting things so if I can freeze and use later I always do. I will definitely give these methods a try.
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Bumping this cause it has some great advice I want to use later.
I'm sure other people will find it interesting too.
I'm going to try the par bake method.
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Good idea jadey... 😊