I’m exploring the idea of having a central location for my dough production. The idea being that the dough is made and balled then sent to the freezer. When needed the dough would be placed on a sheetpan and allowed to defrost in the walk-in. I figure one day to defrost and two or so to proof. Since it’s frozen immediately, is there any impact to the subsequent rise of the dough? We’ve got two stores open and a third on the way and would really like to keep the dough consistent.
Dr. Tom wrote a great article on this very subject…
http://www.pmq.com/mag/2004november_december/article.php?story=lehmann#2