How to Freeze Bread Dough
Freeze bread dough after shaping (or after the first rise), wrapped airtight, for up to a few months. Thaw in the fridge overnight, let it come to room temperature and finish rising, then bake. A little extra yeast helps dough that will be frozen.
Freezing dough lets you bake fresh bread whenever you want, without mixing from scratch each time. The trick is freezing at the right stage and giving the yeast time to recover.
When to freeze
The usual points are after shaping (freeze the shaped loaf or rolls) or after the first rise. Freeze before the final proof so the dough can finish rising fresh when you bake. Wrap airtight to prevent freezer burn and drying.
Thaw and bake
- Thaw in the fridge overnight.
- Warm to room temperature and let the dough finish rising, this can take longer than usual.
- Bake as normal.
Freezing baked bread also works, see how to store homemade bread and how to vacuum seal bread.
Frequently asked questions
When should I freeze bread dough?
Commonly after shaping, or after the first rise. Freeze it airtight before the final proof, then thaw, let it finish rising, and bake fresh.
How do I thaw frozen bread dough?
Thaw it in the fridge overnight, then bring it to room temperature and let it complete its rise before baking. Freezing can slow the yeast, so allow extra proofing time.