Bread baking can take quite a lot of time. It is sometimes challenging to plan it well in a busy day schedule. This inspired my to research how to postpone bread making.
My research is based on http://redstaryeast.com/yeast-baking-lessons/postpone-baking/ and http://www.thespicedlife.com/2009/01/how-to-delay-your-bread-once-youve-started-maple-oatmeal-sandwich-bread.html
Below you will find a summary of most common ways of postponing bread baking: refrigerating or freezing the dough, freezing baked bread.
All doughs can be refrigerated. Chilling dough slows the activity of the yeast, but it does not stop it completely. For this reason, it is necessary to punch down the dough a few times over the first few hours it is in the refrigerator. Once the dough has completely cooled, it needs to be punched down only once every 24 hours. A dough will last approximately three days in the refrigerator; however, it is best to use it within 48 hours.
Refrigerated dough after Kneading
This is the best way to refrigerate your dough. After the dough is kneaded, place in a lightly oiled, large mixing bowl. Cover tightly with plastic wrap and place in refrigerator. You can also store the dough in a self-sealing plastic bag (sprayed with oil to prevent sticking) and then place in refrigerator. The refrigeration time is considered the first rise. When you are ready to use your refrigerated dough, remove it from the refrigerator, punch it down, and allow it to rest before shaping. If you are using the refrigerated dough for more than one baking time, only take out the amount needed – or separate the dough beforehand into the desired amounts you will be using each time. The final rising will be longer than indicated in the recipe because the dough will still be cool. Bake according to the recipe directions.
Refrigerate after shaping
Dough may be refrigerated after it has been formed into the desired shape. Cover shaped loaves or rolls tightly and refrigerate up to 24 hours. Remove from the refrigerator, partially unwrap, and let rise until the dough passes the “ripe test“. Bake according to the recipe directions.
Freezing dough at home doesn’t compare to commercial frozen dough. Frozen dough manufacturers have access to superior freezing equipment that freezes the dough very quickly, allowing them to successfully freeze doughs with minimal damage to the yeast and dough structure. In home freezers, dough freezes slowly, increasing the risk of damage to the yeast and dough structure. Often, the result is a less than optimum product with low volume.
An example: How to freeze roll or pizza dough
After the dough has been kneaded, immediately divide it into properly sized dough balls for your rolls or pizza crust. (For pizza, flatten the dough ball into a ‘disk’ about 1” thick.) **NO RISING** Place the roll dough balls or flatten pizza dough on a baking sheet, greased or lined with a silicone mat or parchment, then freeze. Once the dough pieces have formed a hard ‘shell’ around the outside, transfer them to a zip loc freezer bag, seal the bag, airtight, and then return them to the freezer. Dough pieces may be kept in the freezer for up to 2 weeks.
To thaw, remove the bag from the freezer and put it in the refrigerator overnight.
For rolls: About 1 ½ – 2 hours before dinner, remove the dough balls from the refrigerator, place them on a baking sheet, lightly greased or lined with a silicone mat or parchment. Let rise. Bake them according to the recipe instructions and serve hot rolls, fresh from the oven!
For pizza crust: remove the dough disk from the refrigerator and place on the counter for about 30 minutes, or until it has warmed up enough that you can roll it out into a crust. Roll it out to the desired size and proceed with the sauce, toppings, etc and bake according to recipe instructions.
Freezing Finished Baked Products
Bake First, Then Freeze method
Fully baked, completely cooled breads can also be successfully frozen. Wrap the cooled sliced bread, airtight in a plastic bag or plastic wrap, then place, airtight in a second self-sealing freezer bag. Freeze for up to 6 weeks. Let thaw at room temperature, partially unwrapped to allow moisture to escape. If you would like to serve the bread warm, wrap the loaf in aluminum foil and place in a 300˚F oven for 10-20 minutes depending on the size of the loaf.
I found these tips very helpful and experimented with refrigerating after kneading and after shaping. In my personal opinion bread still tastes better once one follows the full procedure without postponing baking. Never the less, it definitely made my day planning easier.
My advice would be to bake more bread and just freeze it.