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Old 01-25-2021, 06:46 PM   #12
Lou_tribal
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At 4C yeast in the dough start to be in "sleep" mode (sorry I do not know the exact term in English) and does not proof anymore. Beyond 29C yeast starts to die but it can be frozen for a period without killing it. When warmed up tenderly again yeast starts to restart the proof process where it stopped. This is the process used nowadays by bread makers to prepare the dough the day before instead of waking up at 1AM to be ready for the first batch using programmed fridge that warm up the dough for it to be ready to be used at the time the bread maker arrives to the bakery.

Considering the headache to freeze it and the space it takes in the freeze I would say that it would be almost faster to do it when you need it. The time to make your dough by hand and to wait for it to proof would be the same as the time needed to warm it up and be ready to be used.

L
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