Freezing Your Dough

• Most breads require two rises, and you can choose to freeze the dough after either one. To freeze the dough after its first rise, punch it down and divide it into the correct number of loaves. Shape each portion of dough into a flat disc and seal it airtight in its own heavy-duty freezer bag. If you prefer to freeze the dough after the second rise, flatten each portion of dough and shape it into a loaf. Wrap the loaves tightly in plastic wrap or place each one in its own bag. Whichever option you choose, freeze the dough as quickly as possible to stop the yeast from working and expanding the dough.

Defrosting and Using Your Dough

• For the best result, you should defrost your dough overnight in the refrigerator so the whole portion of dough can soften before the yeast begins to work. This ensures an even rise and prevents any section of the loaf from becoming overrisen and coarse. If you're working with a disc of dough that's been risen only once, place it in an oiled bowl and let it rise until doubled in bulk. It will take longer than usual, because the dough is cold. After you shape the loaf and put it in its pan, it will rise normally. For preshaped loaves, simply grease a pan and slide in the defrosted dough. Again, it will take longer than usual to rise, so be patient.

Past Its Prime

• Sometimes plans change, and you might not be able to bake your bread as planned. Store-bought frozen bread dough keeps in the refrigerator for three days or sometimes more, but homemade bread is more variable. It can last from one to three days, depending upon how much yeast and sugar your recipe contains. Some loaves will be fine on the third day, but others might be fermented and sour by the second day. It would still be edible, but would have a coarse texture and an unpleasantly sour flavor. Occasionally your dough might show spots of mold, but usually you'll discard it for quality reasons before it becomes truly spoiled.

A Few Considerations

• Freezing your bread dough for up to a month usually does no harm, and it can remain viable for twice that long if your yeast was fresh. Freezing doesn't kill the yeast outright, but it does work more slowly when it's thawed, so allow more time than you think you'll need. If you're impatient, double your recipe's yeast. It shortens your rising time, but you'll have to bake it the day it's thawed. Freezing doesn't take away from the quality of the finished bread. In fact, the slow overnight thawing and rising process allows natural enzymes in the flour to break down its starches, freeing up natural sugars and flavor esters. Professional bakers do this deliberately, because it results in a better-tasting loaf.