How long do you leave your frozen dough to thaw and rise?

[Shimus]

I've noticed if you wait various times, the consistency and taste changes dramatically. If you let it aerate fully the proper way it'll taste wonderful if used in a fresh-baked bread loaf. If you wait til' halftime (and I don't mean in a sports game, I mean 2-1/2 hours-3 hours) and use it, it's hard but malleable and makes a good crust lining. Of if you wait 75% of the time required, it makes a good calzone base.

How long do you personally let it sit out? Do you notice anything off about taste and consistency like I do the more you wait? I personally am in the five-to-six hour range type of guy, myself.

 

[PrideKidd]

Hello there Shimus. When I make my pepperoni bread I usually take my frozen dough out in the morning, say around 8ish when I get up, then use it around 4 or 5. Seems to be just enough time, just enough the crust does not get all crusty.

If I am in a hurry sometimes I will preheat the oven to 350 and put s small pot of water on the bottom rack. when it gets all hot and steamy I turn the oven off and put the bread on the top rack. The residual heat makes the steam thaw your frozen bread a little faster.