If you want to plan ahead, slow down fermentation or simply spread your baking over two days, refrigerating or freezing dough can be very useful. Here’s how to do it properly.

Refrigerating Dough

Refrigeration slows down yeast activity, but it does not stop it completely. The dough will continue to rise, just much more slowly.

After kneading, flatten the dough into a disc about 2–3 cm thick and place it in a lightly oiled plastic bag or covered container. Shaping it into a disc helps it chill evenly.

During the first few hours in the fridge, the dough may still rise noticeably. You may need to knock it back after about an hour and again later if it continues expanding. Once fully chilled, the rise will slow significantly. The time spent in the fridge can count as the first rise.

You can also shape the dough before refrigerating it. Cover it tightly and chill for several hours or overnight. When ready to bake, remove it from the fridge, loosen the covering and allow it to come back towards room temperature. Leave it to prove until it has risen properly, then bake according to your recipe.

Freezing Dough

Dough can also be frozen for baking at a later date. Prepare it in the same way as for refrigeration, making sure it is wrapped tightly to prevent freezer burn.

Dough can be kept in the freezer for up to four weeks. To thaw, transfer it to the fridge overnight while still covered. The next day, remove it from the fridge, loosen the wrapping and allow it to come to room temperature. Once fully thawed, let it complete its final rise before baking.

Freezing Baked Bread

Because homemade bread contains no preservatives, it does not stay fresh for as long as shop-bought loaves. It is best to freeze baked bread within three days.

Wrap loaves tightly in an airtight plastic bag or foil before freezing. For convenience, you can slice the loaf first so you can remove individual slices as needed. Most bread is best used within a few months of freezing for the best flavour and texture.

With a little planning, your freezer can become one of the most useful tools in your baking routine.