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Maureen Fresco
Maureen Fresco Posted on Jun 08, 2019
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Once frozen sour dough bread can it be thawed cut and freeze again?

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Sue Morris

Sue Morris

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  • Contributor 15 Answers
  • Posted on Jul 12, 2019
Sue Morris
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It We is safe to refreeze bread but the quality may be affected.Why not cut it before freezing and take out what you need. I make a raisin loaf, slice it,, then put two portions in each plastic bag before freezing. It works very well. Leave in the bag to defrost.

5 Related Answers

Anonymous

  • 19 Answers
  • Posted on Jul 10, 2007

SOURCE: Freezer thaws completely then freezes again

Take loock if are dirty those coils and fan on botton or some place on your freezer. Tri cleaning all. Just be carrefuly to no brake those coils ???? Unplog from outlet bifore ??? I hop you gete fix it. I'm not shur, but tri.

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Anonymous

  • 135 Answers
  • Posted on Dec 31, 2008

SOURCE: bread dough

Hi. There are several possibilities. First, you should always proof your yeast. Take a 1/3 cup of WARM water, add a half tsp.of sugar and yeast, wait 10 minutes. If your yeast becomes frothy its active and can be used. If not, get some fresh yeast. Second, use a flour that has a high protein content (10-12%) if you're not using pans to make your bread. High protein develops more gluten than low protein flour. Gluten development will give your dough body, and prevent your dough from flattening. Third, after mixing. knead the dough by hand for 8-10 min., cover and let rise until doubled, punch dough down and divide. Knead the portions by hand for 8-10 mins. Shape loaves and place on baking sheet or use pans,let it rise untill doubled,then bake as usual. Been there...Done that. Let me know how you make out. Ricardok45.

Anonymous

  • 640 Answers
  • Posted on Mar 07, 2009

SOURCE: Hobart H-600-T Mixer Shuts down while mixing bread dough

What you replaced were the contacts on the overload,correct?These 'heaters' look like springs?If so you have other issues.I'm a hobart tech and repair these mixers often.Are you mixing pizza dough?

Anonymous

  • 137 Answers
  • Posted on Mar 28, 2009

SOURCE: bread dough hook slips when mixing

This is not a solution but I think you have a serious problem you might have sheared some gear teeth whent the mixer jammed and it only manifests itself under a heavy load, I would take it to a repair guy, those mixers are expensive and it would be worth it.

Anonymous

  • 145 Answers
  • Posted on Jul 07, 2009

SOURCE: is 300 w mixer powerful enough to mix bread dough?

Your mixer is easily able to handle the kneading of bread dough. Please advise:

9 cups of all purpose white flour, maximum.

6 cups of specialty flour, maximum. This is any flour besides all purpose white.

Bread doughs are only to be needed on speed 2, and never for longer than 7 minutes.

This is all stated in the Use and Care guide for the mixer itself. If these guidelines are not followed, it may lead to a product failure.

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1answer

I need a recipe for sour dough bread that I can use in the breadmaker please
Try recipes on Google or ask manufacturer for new manual.:-)
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Jul 28, 2019 • The Kitchen Appliances - Others
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Having trouble baking bread in steam oven.AegBS730470MM How do i know how much water is left to make steam?
I'm no pro, but it sounds too dry in there to me. I don't know anything about your steam oven, but I bake sour dough in a cast iron crock pot with a lid, that keeps the steam from escaping and the bread from drying out. I take the lid off the pot for the last 20 minutes to cook up the crust a bit. (I have the pot in the oven when I preheat it, so it's nice and hot when I put the dough in).
Some people put ice cubes in a small tray in the bottom of the oven to keep the moisture in there. I have tried it (once) and it seemed to work fine.
Sorry I can't help with the steam oven though.
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Jun 17, 2019 • Kitchen Appliances - Others
1helpful
1answer

How to freeze sour dough bread
Bag in heavy duty freezer bag, remove as much air as possible. Put in freezer. Best to use within 6 months.
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Jun 08, 2019 • Kitchen Appliances - Others
0helpful
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How is the best way to freeze yeast roll dough to cook at a letter date and get a good fluffy and tall roll?
Hello, Anne -

From:
https://oureverydaylife.com/can-yeast-bread-dough-frozen-before-baking-28260.html

(Quote)
For doughs that need two risings, let the dough rise once immediately after you make it. Punch the dough down and shape it into a disc. Put the disc in an oiled plastic bag and freeze it. To thaw it, place it in the refrigerator overnight or set it on the countertop for several hours. Once the bread has come to room temperature and risen, bake it as you normally would.
(End quote)

Best wishes.
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Apr 15, 2018 • Cooking
1helpful
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CAN YOU FREEZE PIMENTO CHEESE SPREAD?
Sure, but it's easier to spread if it's not frozen.
Seriously, cheese is usually not frozen as it does not freeze and thaw evenly so becomes yucky.
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Sep 29, 2015 • Taap.it Local Marketplace Pimento...
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Sour dough bread starter does not bubble after feeding it and letting it sit for several + hours
Old flour? Old yeast?
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Feb 14, 2015 • Kitchen Appliances - Others
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When I use the dough cycle on my bread maker, the dough doesn't seem to rise enough and is sticky and wet.
Looks like you have the same bread man machine I have. My metod is too unplug the machine for a half hour then put it through a second round of mixing. At the end of secound mixing I place the dough in a bowl greased and large enough for the dough to rise one last time oil top of dough cover with a towel on top of stove turned on set to the desired temperature. Keep dough away from any drafts. Once dough has doubled in size usually about one hour, take dough from bowl and divide it into buns or loafs of bread. Let dough rise again covered. Place in oven bake for about 15 minutes or longer until desired color, bread is done when you tap the top of it and it has a hollow sound, remove from oven let cool in pan for about 5 minutes, then take bread out of pan and place on a rack that allowes air to flow all around it. The reason for the rack is that baked bread that is allowd to cool on a fly surface will cause the bread to sweat on the bottom. Make sure yeast is good not expired or left out in the open
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Dec 08, 2014 • Kitchen Appliances - Others
0helpful
1answer

How can i fix dough that wont rise?
Check if yeast is old out of date, expired. When making bread most items should be at room temperature unless the recipe calls for milk to be heated to a certain temperature. Follow instructions carefully. Note the differences in Canadian and American flour you will need more American flour if you are using American flour in a Canadian recipe. When making bread the type and or brand of flour will effect the outcome , humidity also affects bread. As to the outcome of bread kneading , resting, texture are something you learn. If dough is to dry add 1 tablespoon of water at a time , if too wet add 1tablespoon flour, dough should neither be sticky or to dry , should feel like silk . Seasons change the affect of how flour works. Drafts also effect dough, when dough is left to rise it should be placed in a place away from drafts and is warm. A well greased bowl large enough so that the dough can double in size this usually takes about 1 hour don't rush this part. Dough should be greased on top so it will not stick to what it covered with. Once the dough has doubled in size punch it once done, either cut into loafs or into buns, place desired greased pans cover let rise again about one hour. Put in oven set at required temperature , set timer for 15 min, check for brownness, if it is not to your liking leave it oven for another 5 mins, bread or bun's are done when they are tapped on top and it sounds hollow take out of oven let rest in pans for about 5 min's, place cooked bread on rack and let cool, do not place on flat surface as the bottom will sweat it needs to have air flow all around it to cool properly. PS remember making of bread is a labour of love, because it lets you take out any anger while you beat and fold the dough, the dough loves you for this and it will give back to you a light and airy texture. Keep on loving.
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Aug 04, 2014 • Baking
0helpful
1answer

Refreezing food the perils
Refreezing food is not dangerous, the danger is that food can spoil before it's refrozen or after it's thawed again before being cooked and eaten. Freezing food does not kill bacteria, so once thawed bacteria continues to multiple at the same exponential rate it was multiplying at before being frozen.
Refreezing also reduces quality because the already slightly damaged cells are being expanded with ice crystals again. This isn't a big deal for meats or baked foods but is huge for rice, pasta, fruits and veggies.
Try to figure out how long things have been thawing/thawed to help you make a safe decision. And never feed a pet food you wouldn't eat, they can get food poisoning too.
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Jul 05, 2014 • Computers & Internet
0helpful
1answer

Freezing ricotta cheese
Freezing ricotta cheese is possible, but it can change the texture. The moisture content in ricotta can cause it to become grainy or separate when frozen. However, if you still want to freeze it, here's a guide:
  1. Drain Excess Moisture: If your ricotta has excess liquid, drain it before freezing. You can do this by placing it in a fine-mesh strainer or cheesecloth-lined colander over a bowl in the refrigerator for a few hours or overnight.
  2. Portioning: Divide the ricotta into smaller portions if you're not planning to use it all at once. This way, you can thaw only the amount you need without repeatedly freezing and thawing the entire batch.
  3. Freezing: Place the ricotta in airtight containers or freezer bags. Ensure to squeeze out excess air from the bags before sealing to prevent freezer burn. Label the containers with the freezing date.
  4. Freeze Quickly: Put the containers in the coldest part of your freezer, and ensure they freeze quickly. The quicker the freezing process, the better the quality upon thawing.
  5. Thawing: To thaw frozen ricotta, transfer it from the freezer to the refrigerator. Slow thawing helps retain more of the texture. Avoid rapid thawing at room temperature, as it can lead to a watery consistency.
  6. Use Promptly: Once thawed, use the ricotta within a few days for the best quality. Try using it in cooked dishes like lasagna, stuffed shells, or pasta sauces where the texture change might be less noticeable.
Remember, while freezing ricotta is an option, the texture might not be the same as fresh ricotta. It's best to use frozen ricotta in recipes where the texture change won't significantly affect the dish.
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