tag:blogger.com,1999:blog-5140646902657225049.post1050669268835941153..comments2022-11-17T02:57:41.482-05:00Comments on GCLLC Activities Blog: Naan Bread from frozenMark L. Maynardhttp://www.blogger.com/profile/02784797059814622086noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5140646902657225049.post-83232987558115867112012-12-02T11:01:14.483-05:002012-12-02T11:01:14.483-05:00I made pizza yesterday and put one of the loaves i...I 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.mlmhttps://www.blogger.com/profile/11144041222277318900noreply@blogger.comtag:blogger.com,1999:blog-5140646902657225049.post-61780243070069778662012-12-01T18:45:35.728-05:002012-12-01T18:45:35.728-05:00Same experience here, I left extra pizza dough in ...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!)timboykohttps://www.blogger.com/profile/13038845200211822963noreply@blogger.com