The preparation of yeast dough is a long and laborious process - from the first kneading through successive proofing to the final shaping. However, there are several points in which the process can be suspended, as well as different ways of storing yeast dough, depending on the stage at which you were forced to stop.
It is necessary
- - deep bowl;
- - cooking oil;
- - flour;
- - bags for freezing;
- - cling film.
Instructions
Step 1
If you just had time to dilute the yeast, put it in a ventilated container in the coldest part of the refrigerator.
Step 2
Put the dough, ready for the first kneading, as well as the already kneaded and risen dough in a bowl greased with cooking fat and sprinkled with flour. Cover with cling film for food storage, make a small hole in the cling film so that the dough "breathes" and put it in the refrigerator. Remove the dough and wait until it reaches room temperature before proceeding.
Step 3
If you've already shaped buns, cakes, or breads, move them on a flat surface to the coldest part of the refrigerator. Cover with plastic wrap. Provided that you are ready to bake them within the next 24 hours, leave it that way. If you don’t know when you’ll be ready to return to them, put them after chilling in freezer bags or wrap them in plastic wrap and send them to the freezer.
Step 4
Just the yeast dough that you want to keep for future use should also be pre-cooled. When chilled, it can be stored in the refrigerator for no more than 48 hours. If you plan to preserve it for a long time, place the dough in portioned freezer bags and place in the freezer.
Step 5
If you have already started baking some pastries from yeast dough, then remove them from the oven after they rise, but before they are browned. Refrigerate and freeze in plastic wrap. When you are ready to finish baking, remove the items from the freezer, bring to room temperature, cover with icing if desired, and return to the oven.
