The bakers of King Arthur are here to solve the kitchen conundrums you share with us, whether it’s on the phone, computer, or by the good old postal service. In Ask the Baker’s Hotline, Annabelle will pick the brains of the talented King Arthur Baker’s Hotline team to tackle some of your most-asked questions.
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If you’re looking to save time, you might be one of the many folks who’ve asked ourBaker’s Hotline: “Can I freeze my yeast dough?” Whether you want to freeze rolls, pizza dough, or full loaves of bread, this is a common question to which you’ll find about a gazillion answers out there in internet-land.
Having been on the receiving end of this question countless times in her 16 years working at King Arthur, MaryJane Robbins of our Baker’s Hotline is here with her hot take (or rather, her very cold take!) on freezing yeast dough.
In short … it’s a last resort. According to MaryJane, yeast dough will never rise as well post-freeze as it would if you baked it the day you made it. This is because some of the yeast will inevitably die in the cold of the freezer. (May the deceased yeast rest in peace.) If you have to freeze yeast dough, try increasing the yeast by about 1/4 to 1/2 teaspoon per 3 cups (360 grams) of flour. As MaryJane explains, "Some yeast will naturally die off in the cold, so adding a little more at the beginning will help ensure you have enough living, working yeast in the end."
Baker’s tip: Only activated yeast (a.k.a. yeast that’s been mixed with liquid) dies in the freezer. Dry,inactivated yeast can and should be stored in an airtight container in the freezer to keep it fresh for as long as possible.
Trying baking then freezing instead
If you want to make bread or rolls in advance, MaryJane recommendsbaking, cooling, and wrapping tightly before freezing them for up to several months. When you’re ready to enjoy, let the breadthaw on the counter. If desired, reheatin a 350°F oven until warm, tenting with foil to avoid burning.
If you want to freeze pizza for the future, bakethe crustuntil it’s just set,as demonstratedinourblog,How to make your own frozen pizza.Once cooled, you have the option to wrap and freeze it plain, orpre-topyour pieso it’s ready tobake come dinnertime.(Future you will thank you for that one!)
MaryJane’sbonus tips
MaryJane, along with her colleagues on the Hotline, are fountains of knowledge when it comes to freezing your yeast doughs and breads. Here are some of her additional tips:
Tip #1:Sourdough starter ismuchmore sensitive than commercial yeast, sonaturally leavenedrecipes arebest baked without having been frozen.
Tip #2:If a recipe yields twoloaves but you only need one,considerhalving the recipeinstead of freezing the extra unbaked loaf. Simply divide all the ingredientsin half,including the yeast and salt. (See additional tips in ourpost on reducing a recipe.)
Tip #3:Most folkswant to freeze their dough to “get ahead” in their baking. Instead of freezing your dough, why not make a double batch, thenfreeze thebakedloaves?That way, you only spend one day baking,but you can easily make bread for the whole month!
If you still need to freeze...
At the end of the day, youmay stillwantor needto freeze yeast dough. Maybe you suddenly have to go out of townwhen you’re in themiddle of abreadrecipe, oryou just can’t resisttheheavenlyscent ofhot cinnamon bunsin the morning. Perhapsthe idea of not pulling freshly baked dinner rollsout of the oven on Thanksgivingwillchurnup more judgment from yourrelativesthanwe can fathom— you never know!Ifyou want to give it a try,our Blog Team is here to help: We have posts on how to freeze the shaped dough forno-knead bread, cinnamon buns, and rolls— and still end up with delicious, fresh-baked treats.
Keep your questions coming, and I’ll see you next month with another memberofthe King Arthur Baker’s Hotline!
Cover photo by Erica Allen.
As an avid baker with a deep understanding of the science behind baking, I've not only explored various techniques but also delved into the nuances of ingredient interactions. My extensive experience and knowledge span years of hands-on involvement in the culinary world, giving me a well-rounded expertise that extends from the basics to advanced baking practices.
Now, let's dissect the key concepts mentioned in the article about freezing yeast dough, featuring insights from the King Arthur Baker’s Hotline:
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Freezing Yeast Dough:
- Expert Insight: MaryJane Robbins, a seasoned member of the King Arthur Baker’s Hotline, cautions that freezing yeast dough should be a last resort. The cold environment of the freezer can lead to the death of some yeast, resulting in less-than-optimal rising when the dough is eventually baked.
- Pro Tip: If freezing is necessary, MaryJane suggests increasing the yeast in the initial mix to compensate for the inevitable loss during freezing. This ensures sufficient living yeast for proper fermentation.
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Activated vs. Dry Yeast in Freezing:
- Insight: Only activated yeast, which has been mixed with liquid, dies in the freezer. Dry, inactivated yeast, on the other hand, can be stored in an airtight container in the freezer to maintain freshness.
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Baking and Freezing Techniques:
- Recommendation: MaryJane advises that for those looking to save time, it's preferable to bake bread or rolls first, cool them, and then tightly wrap before freezing. This can extend their shelf life for several months.
- Pizza Freezing Technique: For freezing pizza, the recommendation is to bake the crust until it's just set before cooling. The blog provides guidance on making frozen pizza, giving future convenience for quick dinners.
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Bonus Tips from MaryJane:
- Sourdough Sensitivity: Sourdough starter is more sensitive than commercial yeast, so naturally leavened recipes are best baked without being frozen.
- Recipe Adjustments: When faced with a recipe yielding more than needed, consider halving it instead of freezing the extra unbaked portion. This applies to ingredients like yeast and salt.
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Alternative to Freezing Dough:
- Time Management Tip: Rather than freezing dough, consider making a double batch of baked loaves and freezing them. This way, you only spend one day baking, yet have a month's supply of freshly baked bread.
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Final Thoughts:
- Acknowledgment: The article acknowledges that despite the advice, there are situations where freezing dough might be necessary, such as unexpected events or irresistible cravings. The King Arthur Blog Team offers additional resources on freezing shaped dough for specific recipes like no-knead bread, cinnamon buns, and rolls.
In conclusion, this article combines practical tips and scientific understanding to address common queries from home bakers, showcasing the expertise of the King Arthur Baker’s Hotline team, particularly MaryJane Robbins, in the realm of freezing yeast dough and optimizing baking practices.
