Has anyone put bread dough in the freezer overnight (covered), and then tried to bake it straight out of the freezer?
I believe you can put it in the fridge, and then straight into the oven from there without issues.
I am wondering specifically two things:
- Would the bread's structure/flavor be compromised by freezing?
- Would the middle not cook enough?
- The state change from freezing to non freezing takes much more energy than warming the temperature
- The dough as a whole would be colder than any fridge proofed loaf
I also intend to try this in the next few days, so I will update regardless