I have frozen leftover dough. I put it in the fridge over night for like 11hrs. Then I placed it on the counter for 3 hours. My mom saw the dough was rising and thus opened the container so it deflated. Later on I saw bubbles on the side.
My questions are:
Is the thawing process correct? I.e. overnight thawing in the fridge for 11hrs then countertop for 3? Should those hours be amended in any way?
Should my mom have opened the container? Does it make a difference at all if oxygen is introduced to it?
Are the bubbles on the side good or bad?
I have one more in the freezer and I want to make it right.