What is the best way to preserve brioche dough? Does it freeze well, and if so, for how long, and does it lose any of its 'quality'?
Or perhaps using one of those vacuum pack/sealer thingies I see on TV might work?
Any suggestions or comments welcome. Thank You!
Christopher A. Steele
A homemade brioche dough can be frozen but the main concern here is that the dough once thawed and proofed usually does not perform well as the freshly made dough. Therefore its not recommendable.
Roy
Roy:
Well, that's what I wanted to know. Thank you for the response, Sir.
Christopher A. Steele
Just plastic wrap is enough. There are two methods for Freezer Doughs: First, you can mix, knead, and shape the dough into a disk. Instead of letting dough rise, wrap the disk airtight and freeze. Thaw dough in the refrigerator, in the microwave oven, or at room temperature; then shape, let rise, and bake. Or you can freeze the dough after shaping. Thaw it in the refrigerator or at room temperature, let it rise, and then bake.
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