Freezing bread dough
Anyone ever frozen bread dough, especially sourdough?
I was thinking about pre-forming rolls (i.e. first rise, punch down, form rolls) and freezing them in the roll state, so all I'd have to do is set them out to thaw/rise one last time and bake them.
I've tried the Rhodes rolls you can buy in the freezer section and they work on a similar principle, but that's using commercial yeast and probably other ingredients that home bakers don't use.
I have frozen dough in batches, but not portions, and not sourdough. It was more of an experiment than anything. I don't recall any ill effects from freezing, although the frozen dough had to thaw in the fridge for 2 days. Formed rolls would be much less.
Flour, yeast, salt, and water are cheap. Just try a batch. I'd be interested in your results. It would be great if you could discover a good roll size that can be thawed and baked fresh in under 90 minutes.
I make a lot of bread and think that making the rolls all the way through,letting them cool totally and then wrapping them in plastic,then foil and putting in freezer bags is a good way to do them. When I make croissants (yes,by hand from the start), I put them frozen on the cookie sheet and stick them in a 350 oven for about half an hour ---until thawed,hot and brown.
it works beautifully