Rising frozen dough after the season changes to fall/winter
Posted: 26 September 2013 04:56 PM   [ Ignore ]
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I’m new to bread making and thought I had perfected my bread recipe and rising.  I do the first rise in the refrigerator usually, and then freeze most of it, and the second rise from frozen in the toaster oven.  This particular batch of frozen bread was very active before freezing.  But trying to rise it now that it’s cooler out has been a miserable failure.  The dough dries out and gets a crust to it before its fully risen, yet seems too oily.  (I’ve always lightly sprayed with olive oil first.)  So now I’m not sure if its too cool, too hot (the toaster oven having to run more often to stay warm), too dry, or too moist!  It’s got to be due to to the temperature/humidity change.  I know they say to adjust the flour/water content as your making it, but what do you do when its already frozen??  Thanks for any tips/tricks… so much trial and error for a newbie.  grin

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Posted: 27 September 2013 01:53 PM   [ Ignore ]   [ # 1 ]
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Thanks for your responses!! Sadly it isn’t just the one batch; it’s 3 different ones in a row now. Here I’ve been making a new batch about once a week all summer long, successfully, until now. I thought the toaster oven might be part of the problem; it has a keep warm setting but I thought with the house cooler maybe it had to run too frequently, so I actually already tried my old standby of heating pad covered with a large bowl to lock the moisture in.. And still a failure. The dough is the strangest thing, it is like a teenager with a bad case of acne; both dry and oily at the same time?!  So maybe that is what I will try next, humidifying instead of oiling ??

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