The Baker's Hotline

September 20, 2017 at 3:07pm

In reply to by valerie rankin (not verified)

Hi Valerie, we encourage you to reconsider your position on previously frozen flatbread — once it's thawed and put back in the oven to re-crisp, it returns to its former just-baked, delicious taste and texture. The results turn out notably better than freezing unbaked dough, especially sourdough, because (at least some of) the yeast is killed during freezing. To ensure the best rise and texture, bake the whole batch and then freeze any spare flatbreads. Spritzing the flatbreads with a bit of water before putting them in the oven for a few minutes will ensure a delicious texture. We hope that helps! Kye@KAF
Your email address will not be published. Required fields are marked *

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.