How to Freeze and Bake Bread Dough

[Syim005]

Hello!
I’m baking a Shio bread.
I made the dough and did first fermentation.
After, I shaped the dough and froze the dough without proofing.

I froze the dough for one day, defrosted it the next whole day in the fridge. The following day, I proofed it in room temperature (about an hour) and baked it.

The taste was fine but the surface of the dough has blisters (or tiny air bubbles).

Can you please help what I am doing wrong? It takes a long time to shape the dough so I would like to work ahead of time and just bake it at once. Thank you!!!!!

 

[retired baker]

tiny blisters could just be dead yeast cells.
I'd ignore it, lets eat. !

 

[Mona]

For your Shio bread, those blisters might be due to a couple of things. Make sure your dough is well-shaped and tightly wrapped before freezing to avoid freezer burn. When thawing, do it slowly in the fridge, and try to extend the proofing time at room temperature to give the dough more time to expand. Also, ensure your oven is fully preheated and check the dough’s consistency—sometimes, adjusting the hydration can help. Hope this helps!