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-> Recipe Collection
-> Challah and Breads
cbg
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Sun, Jun 21 2015, 5:11 pm
I need EXACT instructions on how to make frozen challahs already shaped so all I have to do is defrost and bake.
For example do I let the dough rise the first rise?
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zaq
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Sun, Jun 21 2015, 6:34 pm
Let the dough rise once, punch down. Shape loaves and place on baking sheet. Put in freezer till at least partly frozen, then wrap tightly with foil or plastic wrap that you have greased to prevent sticking. If you wrap first, the dough will still rise a bit before it freezes, and may split your wrapping.
If you do the first rise overnight in the fridge and shape the loaves fairly quickly (or leave the dough in the fridge except for the portion you are shaping) the dough will be cold and will freeze faster and rise less. In that case you can wrap and then freeze.
You will need to add defrosting time to the second rising time.
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cbg
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Mon, Jun 22 2015, 4:23 am
zaq wrote: | Let the dough rise once, punch down. Shape loaves and place on baking sheet. Put in freezer till at least partly frozen, then wrap tightly with foil or plastic wrap that you have greased to prevent sticking. If you wrap first, the dough will still rise a bit before it freezes, and may split your wrapping.
If you do the first rise overnight in the fridge and shape the loaves fairly quickly (or leave the dough in the fridge except for the portion you are shaping) the dough will be cold and will freeze faster and rise less. In that case you can wrap and then freeze.
You will need to add defrosting time to the second rising time. |
Thnx, do the challahs still come out fluffy, or very dense?
Is there a specific recipe to use if you want to shape, freeze, defrost, bake?
Maybe with more yeast?
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zaq
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Mon, Jun 22 2015, 2:02 pm
Challot should be fluffy if you give it enough rising time second time around and put into preheated oven. No special recipe.
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zaq
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Mon, Jun 22 2015, 2:05 pm
IME what makes challah fluffy is adequate kneading and adequate rising.
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