How to Freeze Bread Dough?

There are a few benefits to freezing your bread dough. You’ll save time, but it will take longer to double in size. You also have to shape it and let it rise again before baking. However, if you’re planning to make something sweet, this method may not be for you. Regardless of the benefits, it is important to understand the risks associated with freezing your Dough. This method is best for small items that do not require a sweet filling.

You can refrigerate or freeze your bread dough until ready to use it. When freezing, it is recommended that you allow the Dough to rest for 30 minutes before shaping it into a loaf. When storing the Dough, please place it in plastic bags or airtight containers, and store them in the refrigerator. It is best to use the Dough within 48 hours. However, there are other factors to consider when storing bread dough.

How to Freeze Bread Dough?

Can I freeze bread dough? The simple answer is YES. 30% to 50% of your yeast dies when you freeze Dough ( sometimes more ). You will need to add more yeast to your recipe to make up for this. Even if you add more yeast, there are still some problems with freezing bread dough, but it can be done.

In this article, we’ll talk about how to freeze the Dough, when, and how to bake it after it has been thawed.

Instructions to Feeze Bread Dough

1. Put your loaf-shaped Dough in your bread pan.
2. Use a plastic bag or cling wrap to cover the pan.
3. Give it 24 to 48 hours to freeze.
4. Take the Bread out of the pan when it’s frozen solid.
5. Wrap it a few times with cling wrap and then again with tin foil. You can also use a freezer bag and put it back in the Freezer. Just make sure to get all the air out of the bag.
6. Write a name on the bag or tin foil. This will help you remember when you put this Bread in the Freezer. This is helpful if you have a few loaves in the Freezer. Also, you’ll know when your Dough is getting old and needs to be baked before it goes bad.

How to Put Dough in the Freezer Before the First Rise

Flatten the Dough and put it on baking sheets. Freeze for an hour. Once the Dough has frozen, take it out and wrap it tightly in plastic wrap or aluminium foil. Then put them back in the Freezer in plastic bags that can be closed again. The Dough can be kept in the Freezer for up to four weeks in a container that keeps air out.

Put the Dough in the fridge overnight to let it thaw. Put the Dough on a greased baking sheet when ready to use it. Cover the Dough and let it rise in a warm place until it’s twice as big (this is the first rise). The Dough will take longer to rise than usual, maybe even twice as long as if it hadn’t been frozen. Punch the Dough, shape it, and then let it rise again before baking.

How to Put Dough in Shapes and Freeze it

This works especially well for small, shaped pieces of Bread (like dinner rolls) and doughs that don’t have a sweet filling. Sweets like cinnamon rolls might get soggy when frozen and thawed, so it’s best to get them ready the day you bake them.

Form the Dough and then freeze it on a baking sheet. Once the Dough is frozen, you can keep it in a container with a lid for up to four weeks. Cover and thaw in the fridge overnight on greased baking sheets. This is the second rise, and it will take longer than rising Dough that has not been frozen. Follow the recipe.

Freshly baked Bread is always better than reheated Bread, so use these tips to prepare your Dough if you don’t have time to make the whole recipe on the day you want to bake your Bread.

What Happens to the Dough While it’s in the Freezer?

As the beginning of this article said. About 30% of the yeast dies when bread dough is frozen. This is not the only thing that happens when you freeze your Dough.

In addition to the yeast dying, the gluten structure starts to break down.

To deal with these two problems, you

It would help if you used twice as much yeast.

Don’t use weak flours ( flours with higher protein content)

Rye flour dough, for example, has less gluten than other doughs so it wouldn’t do well in the Freezer. If you like rye bread and want to freeze it, try making it with less rye flour. About 20% max. You’ll still get that great rye taste, and your Dough will still have a gluten structure.

Lastly, Bread made from frozen Dough will probably not rise as much as Bread made from fresh Dough. Even though you added more yeast, the gluten structure will still weaken. This means the Bread won’t rise as much as it would with fresh Dough. If the loaf size is important to you, try adding 15–20% more to the recipe. This should help solve the problem with the size.

Reference: Frozen bread dough: Effects of freezing storage and dough improvers

Because of the many aspects covered in this article, the general quality of Bread cooked from frozen Dough tends to get worse as the length of time that the Dough is kept at temperatures below zero grows. In addition, emulsifiers that are related to lipids, such as diacetyl tartaric acid esters of mono and diglycerides and sucrose esters, have been used in frozen doughs. These emulsifiers are used as anti-staling agents, dough modifiers, shortening-sparing agents, and improvers for producing high-protein Bread.

How to Let Bread Dough Defrost?

So now you can take your Dough out of the Freezer and bake it. Follow these steps to make a good loaf.

Take the Bread out of the Freezer and take it out of your Freezer back.
Put the frozen loaf in your baking pan or proofing basket. Put the baking pan or proofing basket in a plastic bag ( leave some air in it).

Put the loaf in the refrigerator and let it thaw for about 24 hours.
Take your Bread out of the fridge the next day and let it rise for the last time.

Does Freezing the Bread Dough Change How it Tastes and Smell?

Most people won’t notice a big change in how it looks or tastes. You can tell the difference between fresh Bread and Bread from the Freezer if you bake both. Then you’ll understand.

When you freeze bread dough, it can get a bit crumbly and also get denser. This happens because the gluten structure in your Bread breaks down when it gets cold in the Freezer.

If you bake your bread right, you won’t notice a difference in colour or shape.

Is it Preferable to Freeze Baked Bread or Dough?

You can arrange things in such a way that the only thing you will have to do to prepare the BrBreador consumption is to let it defrost. You can also save time by freezing Dough. However, it won’t save you as much time as fBreadng Bread that has already been cooked.

Why does the Bread Get So Hard After Being Stored in the Freezer?

According to Wise, Bread can get crunchy and stale if not properly preserved because the Freezer and the toaster tend to draw moisture out of the Bread. Wrapping your Bread securely in aluminium foil or placing it in a plastic bag with a zip-top can prevent freezer burn and eBread that it maintaiBreads a delicious texture.

Does Bread that has been Frozen have a Distinct Flavour?

One of the most effective ways to maintain the Bread’s freshness is to freeze BreadThanks to this feature; the bread may be stored for a longer time without losing its quality or texture. You mighBread’sver that frozen Bread that has been thawed has a flavour profile dissimilar to freshly baked Bread. If you know that you will not use all of the Bread before it spoils, yBreadould considers freezing it.

Why does Bread Turn White When it’s Frozen?

The freezer burns Bread to the strange white patches that can appear on the foBreadat has been frozen. If you open the package and find a lot of ice inside of it, as seen in the picture to the right, you can safely assume that the food has been damaged by being stored in the Freezer. To put it another way, freezer burn results from your food being dry as it is stored in the Freezer.


The proper way to store bread dough is in an airtight container that is at least double the size of the Dough. It should also be oiled for the Dough does not stick to it. Once the Dough has risen to the proper size, shape it into a round or braided loaf and place it on a lightly greased baking sheet. It can also be stored overnight in the refrigerator. Depending on the type of yeast used, the Dough will rise slowly and continue to rise.

The most important thing I can tell you is to write down what you do. Make a record of everything you do. So, you can always look back and see what needs to be changed. This is true for any kind of baking, not just freezing Dough.