The Baker's Hotline

February 2, 2019 at 4:23pm

You're welcome to experiment, Sara, but we're a little worried that the dough will never have a chance to develop any gluten if it's frozen before it's had a chance to do its thing. You might have better success if you let the dough have its hours/days of rising to develop the gluten, then shape them and freeze them. We'd recommend freezing them for no longer than a week or so to prevent as much yeast death as possible. Annabelle@KAF
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