Hi Bridget! Activated yeast dies when frozen, so any yeasted dough that's frozen will never rise as much as it would when it's baked without being frozen, so that's totally normal. If it's only frozen for about 3 days, it usually does a lot better. When baking in convection, you always want to lower the oven temperature by 25°F than what your recipe calls for, and that would go for both temperatures given in a recipe. 

• Reply