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Freezing when home baking

Make the most out of your baking time and enjoy your own Parties.

Use your appliances to maximum advantage and save time and effort.

It is often considered too hard or time consuming to make your favourite bread or cake and serve it at its best. When the time for socializing arrives you end up listening to the conversation as you struggle to keep food on the table.

We have the answer.

Do not bake on the day. Multiply the recipe and freeze, either unbaked, partially baked or fully baked.

Using Laucke Pizza and Focaccia Mix as an example you may wish to make up an entire box into pizza bases.

Simply follow the instructions on the box to make the dough but use cool water instead of warm. This can be done the same day, the day before or weeks prior to the final baking of the pizza. Divide the dough into pieces and roll out as usual. If being baked and eaten on the same day then proceed as normal. If you want to use the bases to make pizza later or the next day simply place on trays or large plates putting shrink wrap sprayed with oil underneath and then spraying the pizza base and covering with shrink wrap. Scatter around in the refrigerator until cooled down and then stack if needed.

If storing for more than 24 hours follow the same procedure but place the individual bases in the freezer. Once frozen the bases can be packed together into sealed plastic bags and only need to be withdrawn as needed, defrosted to room temperature and then placed in the refrigerator until topped and baked.

The shrink wrap will peel off quite easily when transferring to a pizza tray for topping and baking but the top layer should be left on until ready for topping to avoid a skin being formed. If the dough does get too gassy or thicker than desired, simply flatten using your fingers prior to removal of the wrap.

Another method to enable very rapid production is to par bake the bases. Just process the bases in the normal fashion and allow them to achieve the desired thickness and then bake until slightly coloured, remove from the oven and allow to cool prior to stacking and freezing. Then just remove from the freezer, top and bake. If you want a very soft surface for topping spray the top of one base with oil and invert another on top and bake a little more than the first option. Peel apart the two bases while still warm and then wrap combine and freeze.

For any other product apply the same logic. For loaves with a dough weight in excess of 500g it would be a good idea to flatten the dough piece out a little to enable the cold to penetrate the dough and slow the yeast activity down. Nearly all baked goods can be pre prepared taking the heat out of those special events.

A few rules to remember:
  1. Reduce yeast and water temperature to slow a dough ferment rate or the reverse to speed it up.
  2. Slow down rate of fermentation in your fridge but remember individual pieces will cool down much better than bulk or large masses.
  3. Stop fermentation totally by placing in the freezer. Depending on the mass or density