Baking homemade bread can be simplified by freezing your dough after the first rise, allowing for flexibility in timing and enhanced flavor.
The process of defrosting dough, known as retarding, improves the flavor and allows you to bake bread at a more convenient time.
Before baking, it's essential to let the frozen dough come to room temperature for proper proofing, giving the gluten a chance to relax.
If frozen bread dough is placed directly into the oven, it can result in a burnt crust with an unappetizing cold center, hence proper defrosting is crucial.
Collection
[
|
...
]