First time experiment with freezing extra dough balls before the final "rising" stage.
The Naan bread recipe in the Chicken Curry recipe a few days ago makes about sixteen little balls. We don't need that much bread for a couple breast halves. We set aside four balls to rise and cook immediately. The remainder we froze in zip lock sandwich bags four to a bag. Since then we have had occasion to use these loaves and they are as good as the fresh. Take them out of the freezer, as they warm up they will rise to about double. Flatten out by hand and cook in the cast iron pan with a little olive oil and sea salt.
Excellent fresh bread with very little effort.
Same experience here, I left extra pizza dough in the refrigerator for 4-5 days and it actually was "better" than fresh. The gluten really kicked in, the dough was very elastic and the baked crust had a nice chewy texture. It's now known as my special "tempered" crust, 100% white whole wheat (King Arthur, non other!)
ReplyDeleteI made pizza yesterday and put one of the loaves into the freezer. Kind of flat and round after the first punch down. I use a combination of AP flour and bread flour to get extra gluten for that elasticity that you talk about. I'll have to look for King Arthur.
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