How to Freeze and Bake Bread Dough

May 21, 2023
Reaction score
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!!!!!


Ask a Question

Want to reply to this thread or ask your own question?

You'll need to choose a username for the site, which only take a couple of moments. After that, you can post your question and our members will help you out.

Ask a Question