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How to Freeze Bread Dough

Bread & Dough
Freshly-made bread dough being cupped by two hands next to packets of yeast

There's nothing like eating warm, freshly-baked bread straight out of the oven. If you’re a big fan of homemade bread, why not make your dough in advance and freeze it? If you plan ahead and stash some homemade bread dough in the freezer, you can cut out some steps and save time in the kitchen. Win-win.

Can I freeze bread dough?

Yes, you can - but yeasted bread dough can only be frozen once it is shaped after the first rise.

Do I need to thaw frozen bread dough before using it?

Yes - you should always thaw frozen bread dough thoroughly before popping it into the oven to bake it, otherwise you risk a chewy, undercooked loaf.

Will my bread dough rise in the fridge?

Bread dough will rise in the fridge - but it takes a lot longer. It takes ten times longer for dough to rise in the fridge than it does at room temperature, but this can be a great benefit - for example, if you’re out all day. This means you can put your dough in the fridge overnight or whilst you are at work and it’ll be fully-risen by the time you’re ready to freeze your dough.

Letting your bread rise for longer is also a great way of letting the dough’s flavours mingle and develop - a dough which has been proven for longer is tastier and contains richer flavours.

Method

Method

  1. Step 1

    Make your dough as per the recipe instructions, and allow your dough to prove. Knock the dough back and then shape the dough either into rolls or a loaf.

  2. Step 2

    Freeze the dough in either a lightly greased baking tray or loaf tin - this will stop the dough sticking to the container’s sides, and lets the loaf keep its shape when frozen. Don’t cover the dough yet - that comes later!

  3. Step 3

    Once the dough has fully frozen, remove it from the tray/tin and wrap tightly in cling film, or seal in a freezer bag. This will protect the dough from freezer burn (when your frozen item loses moisture and develops dry spots).

  4. Step 4

    Date the wrapped dough and re-freeze. Remember that you should eat your dough within six months of your freezing date.

  5. Step 5

    When you are ready to use the dough, remove the frozen dough from the freezer and return it to an oiled baking tin/tray.

  6. Step 6

    Cover the dough in a damp tea towel and let it come to room temperature. Leave it to thaw and rise in a warm environment until the dough has doubled in size and is light and puffy.

  7. Step 7

    Be careful not to over prove your dough, and bake your defrosted bread dough in an oven according to your recipe’s instructions.

  8. Step 8

    You may need to bake your loaf slightly longer (by an additional 10-15 minutes), just to make sure it’s fully baked through.