The dough in the freezer has a shelf life. Yeast dough in the refrigerator - can it be stored and how to do it. Defrosting yeast dough

09.01.2022

We often like to pamper our loved ones with delicious pastries. Using new recipes, you can get the wrong proportions and knead a lot of dough. How to get out of this situation. Let's turn to the opinion of experienced housewives who know if the dough can be stored in the refrigerator.

Yeast

Can yeast dough be kept in the refrigerator? Is our answer, yes. The dough can always be frozen. Due to the fact that it contains milk and water, it is easy to freeze. So you can freeze the remaining dough, and then defrost it when necessary. What to consider when freezing is how much you can store.

If a large amount of yeast dough has been kneaded, put it in a bag and store it on the top shelf of the refrigerator. Such baking can be postponed for two days, this is the maximum period. In such a test, living organisms take part, entering into the process with sugar and water, fermentation occurs at certain temperatures. We conclude that with a decrease in temperature, the fermentation process slows down, so it becomes possible to bake buns today, pies in a couple of days, while not wasting time on a new batch. Why only for two days? But because the process slows down, and does not stop. And leave it for a longer period, then you can safely throw it out. For two days, the baking will retain its taste. In order to use the yeast dough after the refrigerator, it is necessary to heat it to room temperature, and then bake, fry, steam.

How much is stored

If yeast dough is not needed in the near future, you should get special bags for storing food in the freezer. In this form, its life can be extended up to three months. Defrosting such a mass is necessary at optimal room temperatures. As a rule, all qualities are preserved. Having survived the winter, the dough will show itself perfectly when fried. The yeast dough for pies in the refrigerator will lie for a couple of days, and after the freezer it will simply not be recognized. The quality will not only not deteriorate, but will get better. If you want to use it for a cake, leave it spaced apart. During the proofing of the dough, it is filled with oxygen, the maximum increase in carbon dioxide passes, and the mass becomes fluffy.

Quick defrost

When defrosting yeast dough, it will take 10-12 hours:

A convenient way to get the workpiece out in the evening and leave it on the lower shelf of the refrigerating chamber, and in the morning it will be ready for further use;
You can immerse it in warm water, then the dough will defrost faster. Just remember to put it in a waterproof bag. After a few hours, the mass is ready for use;
It takes about 5 hours to quickly defrost the yeast dough. You can put it near a working stove, for this put it in a saucepan, sometimes unfold it;
You can defrost the mass in the microwave. We select the defrosting mode, set the timer for 2 minutes.

The baking is not subject to re-freezing. Ready-made puff pastry, which you can buy at any grocery store, requires special attention.

Yeast-free

What is a yeast-free dough - these are all types of dough in which yeast is not put. It can be puff pastry, biscuit, custard and many other types of dough.

The pizza dough can be stored for about six months. To do this, it is divided into portions, wrapped in foil and placed in a freezer. If you don't want to freeze it, it will stay in the refrigerator for several days. When frozen, defrosting, the taste is not lost.

How to store biscuit dough? It is placed in a tightly closed container or bag. It will live in the refrigerator for a week, in the freezer it can be forgotten for six months.

Let's talk about shortbread dough, after defrosting it requires special care. It needs to be kneaded again to get rid of the lumps. The shortbread dough will stay in the freezer for two to three months. The cookies will be crumbly and will melt in your mouth. The second type of shortbread dough is called chopped, it cannot be stored in the freezer, its quality will be disgusting.

Puff pastry can be stored under the same conditions as pizza dough. It is only necessary to first wrap it in cling film, and wrap it in a tight bag before the freezer.

Defrosting

We bought ready-made puff pastry, came home and decided to do it. To defrost this type of dough, you can refer to the above methods. It will take half the time to defrost it:

I would like to note that the defrosting method near the stove is not acceptable for puff pastry. Because it contains a large amount of oil and fat. In order not to disturb the consistency of the dough, we do not thaw it in this way;

You can wrap the mass in a towel and place it on the battery, and after 30 minutes everything is ready to use;
In a microwave oven, the mass will deteriorate in 2 minutes. If you need to defrost quickly, refer to the warm water immersion method. Just do not overheat better longer, but better.

Experienced housewives try not to resort to purchased dough. But they also use them. It is recommended to read the instructions for the dough before defrosting. Then it won't let you down.

Let's summarize

Knowing the storage conditions of the dough in the refrigerator or freezer, the requirements for freezing and defrosting each type of dough, you can safely use the purchased or knead delicious homemade dough enough times, and then use it for several months, pampering loved ones and surprising your friends with excellent pastries. After reading the article, we can firmly answer the main question of interest. You can ask, we will answer of course Yes.

Any baked goods and other flour dishes are incredibly tasty fresh, it makes no sense to prepare them for future use.

Perhaps any housewife has come across a situation where the test has turned out more than necessary. The leftovers do not have to be thrown away, they can be stored for up to six months.

Dough is a product made from flour, liquid (milk or water) with the addition of other ingredients: soda, yeast, sugar, butter or vegetable oil. It is used for the manufacture of pastry and bakery products, as well as some main dishes.

All types of test can be divided into 2 groups:

yeast;
yeast-free: shortbread, biscuit, for pancakes and others.

Any of these types deteriorate with prolonged exposure to room temperature and in the open air. After a few hours in the room, it becomes crusty or sour. To avoid this, the product should be left in a dark place and covered with cling film or a towel.

The refrigerator compartment helps to slightly extend the shelf life; on average, the dough can stay there for up to 2 days in an airtight package (bag, container or other tightly closed container).

The dough retains its taste and useful properties for the longest time at sub-zero temperatures. This becomes possible thanks to the components included in the composition:

flour, baking soda, sugar, salt, vanillin easily tolerate low temperatures;
liquids: water and dairy products are completely restored after defrosting;
yeast retains the ability to ferment for up to six months (they seem to fall asleep);
eggs do not change taste in the freezer.

Slightly shortens the shelf life of butter or confectionery fat. These products can change their taste in a month.

Before placing the dough in the freezer, it is recommended to divide it into portions sufficient for a single use and pack it in several layers of cling film. Re-freezing will only spoil the food.

How much to store ready-made yeast dough

Yeast dough is considered the most versatile; you can make buns, pies with any filling, bread and pizza from it. All these products are lush and airy thanks to yeast - fungi that provoke fermentation in the vicinity of sugar.

The higher the temperature, the more active and faster fermentation occurs, so in a warm room the yeast dough can sour within 12 hours. It is advisable to use it immediately after it rises.

In the refrigerator, the function of yeast slows down somewhat, there it can be kept for up to 2 days at a temperature not exceeding 3 ° С and for only a day at a temperature of 5 ° -8 ° С.

for storage, a shelf is selected located directly next to the freezer;
before laying the dough, knead, grease the surface with a small amount of vegetable oil or sprinkle with a thin layer of flour;
the product prepared in this way must be placed in a bag or container, leaving a small hole for air circulation.

Storage in the refrigerator is more suitable for unleavened yeast dough, the sugar in the butter accelerates the fermentation process. Sweet pastries are best prepared on the same day.

In this way, you can store a small amount of yeast dough, but if there is more of it left than for one time, it is better to place it in the freezer. At sub-zero temperatures, the yeast suspends its activity and resumes it after defrosting.

the storage container must be greased with oil or flour, this will facilitate the extraction process;
the dough must be divided into portions and placed in a container.

For storing yeast dough, regular or special freezer bags with a clip are suitable. In the absence of them, you can use cling film, wrapping the workpiece in several layers. The product retains its properties for a maximum of 3 months.

Storage rules for yeast-free dough

There are many dishes and snacks that can be made from yeast-free dough. It is free of yeast, so it is less capricious and can last longer.

Biscuit

The blanks for baking charlotte and cakes are made on the basis of flour, eggs and sugar. Despite its delicate texture, the biscuit dough does not need to be used right away.

It lasts up to a week in the refrigerator, and up to six months in the freezer.

You need to keep such a dough in a container with a hermetically sealed lid. To protect against accidental air ingress, the container can be placed in a plastic bag and tied.

Puff

It takes a lot of time and effort to make puff pastry, which is why housewives usually try to cook more of it at a time. Vegetable or animal fats and multiple folding and rolling give the product its characteristic texture.

In the refrigerator, the puff mass can be stored for 2-3 days. How long the product will retain its taste and properties in the freezer depends on what was used as a base:

with butter 4-6 weeks;
with margarine or vegetable oil up to six months.

Puff pastry must be protected from moisture loss, for this it must be rolled out in a layer and wrapped several times with polyethylene. To save space, the workpiece can be rolled into a roll.

For pizza

Everyone loves an Italian pie or pizza. The dough for him can also be stored in the refrigerator for 2-3 days, in the freezer for 6 months.

The finished product is divided into small pieces, formed into balls, oiled and placed in a plastic bag.

Shortbread

There is, perhaps, no person indifferent to shortcrust pastry products. The usual friability is given to it by butter.

In the refrigerating chamber, the sand mass can be stored without loss of taste for up to 36 hours, in the freezer for up to 3 months. Products from such a product are looser and crunchier than from fresh ones.

A small nuance: lumps may appear in the shortbread dough in the freezer, but they do not affect the quality of the finished dish in any way. It is enough to knead the mass well before use.

Unleavened

Dough for dumplings, dumplings and homemade noodles is made from flour, salt, water, sometimes eggs are added there. It can be kept in the refrigerator for about 2 days by wrapping it in cling film or in an airtight container.

In the freezer, fresh food can stay fresh for a whole year. Previously, the product must be divided into portioned pieces and carefully packaged.

Ready-made products made from unleavened dough (dumplings, manti, dumplings) can be stored as long as the filling allows. This is an average of 1-4 months.

Pancake

Dough for pancakes and pancakes is made from flour, kefir or milk, eggs. Yeast or baking soda gives the food a very airy feel.

To pamper your household with fresh pancakes in the morning and save time, you can knead in the evening and put it in the refrigerator in a bowl under a tightly closed lid. There it can stand up to 48 hours.

Kefir dough retains its taste in the freezer for several months. For easy storage, the liquid product is poured into containers or tight bags.

Custard

Making choux pastry requires a lot of patience. Such a product does not withstand storage either in the refrigerator or in the freezer.

In order not to throw away the product that has turned out to be superfluous, it is recommended to make blanks of cakes and freeze them on a baking sheet. Before cooking, they do not need to be defrosted; semi-finished products are immediately placed in a preheated oven.

In the modern world, there is an acute shortage of time. To save it, you can freeze a large amount of dough, blanks (pizza base) or semi-finished products (dumplings, for example). They are frozen, making sure that they do not touch, and then transferred into one bag.

Before cooking, semi-finished products are not thawed, but placed immediately in boiling water or a hot oven.

To make a truly delicious frozen dough dish, it's important to defrost it properly. There are several ways. Taste and quality are best preserved when defrosting slowly:

After that, you can start cooking.

If there is no time for long defrosting, you can use faster methods:

Microwave.

Modern appliances are equipped with a defrost function. The mass must be in the package, it is impossible to keep the product in the microwave for a long time - there is a risk of baking the top layer.

In hot water.

The dough should be wrapped in several layers of polyethylene to keep the liquid from flowing.

Place the wrapped mass next to the switched on stove or radiator.

The correct way of storing different types of dough saves not only food, but also time. The product is stored in the freezer for the longest time, it will not withstand repeated freezing, therefore, before storing the dough, it must be divided into portions.

Associated with a warm place in which it fits, comes to life, grows. There is a significant amount of truth in this belief, most recipes really recommend this way of ripening. But few people know that you can make yeast dough in the refrigerator. And the result will be no worse!

Do not be afraid of the refrigerator and those who are faced with the need to save a piece of dough for future use. It is perfectly acceptable to keep it cold. But this must be done competently, taking into account the characteristics of the product and strictly observing the technology.

We will understand everything in detail. Let's talk about recipes for yeast dough, the technology of which involves cooling, and also consider ways to preserve a semi-finished product in the refrigerator and freezer.

Recipes for a hot summer

When it is +30 outside the windows, the last thing you want to do is to mess around in the kitchen for a long time. But nobody canceled the love for homemade delicacies! Try making yeast dough in the refrigerator. This can be a great way out for the hot season. Do not worry, the recipe does not imply any complex processes, and the list of products will seem quite accessible and familiar to you.

Special recipe

Necessary products

To make yeast dough in the refrigerator, prepare the following ingredients:

0.5 l of water;
2 tsp dry yeast;
1 tsp salt;
1 large egg (2 small);
2 tsp Sahara;
4 tbsp. l. oils;
4 cups flour.

If you plan to cook sugar, add more - up to half a glass. Ordinary yeast can also be used, it will take about 50 g.

Cooking process

Pour over the yeast with a little warm water (about 30 ° C), add sugar and salt. Let it stand. You do not need to add flour, even if the yeast manufacturer recommends it. The mixture will quickly bubble up, covered with a cap of bubbles. When it doubles in size, pour into a large bowl, add the rest of the water, also slightly warmed. Beat in an egg, pour in butter.

Sift the flour first so that it becomes fluffy and enriched with oxygen. Add to the dough gradually, one glass at a time, kneading well each time. You may not use all the recommended amount of flour in the recipe. You need to stop when the dough starts to lag behind your hands, but still does not stop smudging them a little, sticking in thin layers. It doesn't matter if it seems thin to you - but the products will come out delicate.

At this point, the dough has completely cooled down until it's time to send it to the refrigerator. How long can yeast dough be kept in the refrigerator before modeling? The optimal period is an hour and a half. You can extend the time up to several hours, but in this case, you will have to periodically knead the dough, otherwise it will start to be self-willed.

When the due date expires, take it out, wrinkle it, using vegetable oil to lubricate the table and hands, shape the products.

Sweet fillings for yeast pies

You can cook a huge number of different dishes based on this recipe. While our yeast dough is settling in the refrigerator, you can make a filling for the pies. Whether you fill them all in the same way or cook several types is up to you. You can use any of your favorite foods: fresh and frozen fruits and berries, jams and marmalades, nuts, cottage cheese. They can be baked in an oven preheated to 180 ° C or fried in vegetable oil in a pan.

Salty fillings for baking

If you insist yeast dough in the refrigerator, it will not have a characteristic smell that not everyone likes. Therefore, it is ideal for even the most delicate and delicate fillings. You can make pies with salted spicy cottage cheese, eggs and herbs, meat, mushrooms, mashed potatoes, peas, rice, and any other filling. The result will certainly delight you, because the dominant taste will be the taste of the filling, not the yeast.

dough in the refrigerator

It happens that it becomes necessary to postpone the preparation of pies to the next day. For example, when one of the ingredients runs out or urgent matters appear. In this case, there are several storage methods that are suitable for almost any yeast dough.

If you plan to leave the yeast dough in the refrigerator overnight, knead it, brush with butter on all sides. For storage, use new, clean bags, always dry. Simply place a lump of dough in a bag, pierce in several places, tie a knot, leaving enough space inside. Send it to the refrigerator, away from the freezer. Keep in mind that when cooled, yeast does not die - their vital processes slow down, but do not stop. What does it mean? And the fact that the next day you will get a larger lump out of the refrigerator than you sent there the day before.

Puff yeast dough (purchased)

You've probably paid attention to frozen dough. And if you tried to cook from it, you were able to make sure that it behaves perfectly: it has plasticity, splendor, grows strongly and obeys. Therefore, the freezer does not harm the components of the dough? The answer to the question of how long yeast dough is stored in the refrigerator at low temperatures is written on its packaging: the lower the degree, the longer the period. Deep freezing allows you to store the product for six months or more.

Can you do this at home? The answer is yes, but remember not to re-freeze yeast dough. Purchase packs as large as you can use at a time.

How to keep yeast dough for a long time?

If you are convinced that nothing bad has happened to your preparation overnight, perhaps you have a question: how much yeast dough is stored in the refrigerator without losing quality? Experts do not recommend extending the shelf life for a long time. In the most unforeseen cases, a balcony is preferable. Either way, fold the dough into a deep saucepan, leaving at least half the volume free. Be sure to cover with a lid or plastic wrap. Do not seal - otherwise the dough will turn sour. Air access to live yeast culture is necessary.

You can store the dough in the refrigerator for no more than three days. Knead it thoroughly before use.

Can I use a freezer?

As we can see from the experience of manufacturers of semi-finished products, freezing does not harm the product. The dough is prepared from ingredients, each of which tolerates subzero temperatures quite well.

You already know if you can store yeast dough in the refrigerator and how to do it. Now let's look at the features of freezing.

Roll out the dough into a layer. Place a layer of cling film firmly on top of it, pressing with your fingers to prevent bubbles. Roll the dough into a roll, wrap it in a layer of foil. Send it to the freezer. But what about air access? At temperatures below 0 ° C, biological processes in the yeast strain stop, so they do not need oxygen. But when defrosting, it is imperative to give the dough the opportunity to breathe.

Defrosting

If you are working with your own frozen dough, do not hope that you can just put it on the table, and start sculpting in a few hours. Defrosting homemade dough is different from working with semi-finished products. Increase the temperature gradually: let it "wake up" in the refrigerator, only then take it out. Defrost the dough at room temperature, in a place where there are no drafts and excessive lighting.

When the dough is thawed, knead it again, cover with a towel and let it build up in the warmth. Delicious pies will serve as the best proof that neither low above zero nor even below freezing temperatures are harmful. The main thing is to follow simple rules.

Yeast raw materials made from flour and liquid are suitable for different types of baked goods, their application is diverse. It takes time and a lot of effort to cook a mass with yeast. Housewives do not always use all the products at once.

Knowing how to store the dough means you don't have to worry about spoiling the rest. There are rules for how long yeast dough can be stored in the refrigerator.

Features of storing yeast dough in the cold

Lush and light thanks to the yeast in the composition and warm air currents around the flour raw materials can "breathe". A cold room will not allow the yeast to "roam", which will not allow the dough to sour and rise early. It is allowed to store the yeast dough until tomorrow, leave it for a couple of days or a month's storage. The conditions for keeping the mass at home for a couple of days or 30 are important.

For the preservation of the flour semi-finished product, it is important to prevent its acidification, because even in the refrigerator the fermentation process does not stop, but slows down a little. If you put products that have already come on the shelf of the refrigerator, they will rise to the maximum, and the process of dropping and souring will begin. If the mass is then put in a warm place, it will not rise. Such raw materials will give off a mash smell. The product cannot be used for oven baking, otherwise pale, heavy baked goods may result. Pies are prepared from sour dough for frying in a frying pan using deep fat.

Before storing the yeast dough in the refrigerator, it is additionally kneaded to get rid of the carbon dioxide in it. Leave the mass in a strong plastic bag, in which there should also be free space for the mass that has doubled in size. The bag is tightly tied. If there is tightness in the package, the approached products will be able to break the bag and crawl out.

Advice: Store yeast dough by putting it in the refrigerator for one day. If it remains for a longer period, it will deteriorate in taste and other qualities.

To use a butter or unleavened mass of flour and water or milk (kefir or yogurt) on yeast, which has been stored in the refrigerator for more than two days, it is kneaded on a surface, on which a small amount of flour is sprinkled.

They put the products in a bowl. For shelter, use a towel or cover with a small hole in it. Raw materials are put into heat in order to rise. Ready-made yeast dough will serve as raw material for buns and many other types of baked goods.

Freezing storage

It happens that the products remain, and they are not going to cook in the near future. Experts advise not to doubt the question of whether it is possible to store yeast dough in the freezer. The remaining piece is placed there in the very near future, so that it does not have time to oxyderate. The mass should be perfectly mixed, without carbon dioxide, folded flat in a plastic bag. For freezing storage, it is possible to roll the raw material into a roll.

Freezing storage is distinguished by the invariability of the taste of the dough and the duration of the process, when the product can be stored for 3 months. For defrosting, the mass is taken out. After taking it out of the package, put it in a saucepan and cover it with a lid.

If you store the yeast dough in the freezer for a long time, the product will deeply freeze, so you need to defrost it carefully and in stages. The dough is thawed in the refrigerator, warmed at room conditions and left warm to rise.

Soft, cold raw materials are kneaded and placed in a container in heat to raise it. You can use defrosted yeast dough for baking pastries and baked goods. Frying in a deep-frying pan or baking in the oven will do.

To keep the yeast dough in the refrigerator, it is best to use the top shelf, where it is colder. This method will not work for a large amount of test. You can leave a small piece in the refrigerator, and put most of it in the freezer. Pieces or rolled balls of raw materials for baking are slightly floured or greased with vegetable oil before storage.

The temperature regime is important. The live weight of the dough can be stored for a day when the refrigerator is set at a temperature of 5 to 8 positive values. It is allowed to store the yeast sponge dough at 2 or 3 degrees of heat for a couple of days. The presence of yeast in the mass is intended to activate the fermentation process, which is limited by low temperatures.

Not only cellophane can serve as a storage container, but also bowls, containers, during freezing storage, it is necessary to securely close the dishes, which should be sprinkled with a pinch of flour before folding the dough mass; when refrigerated, you need to leave small holes in the bag or a gap in the container for breathing yeast mass. If there is too much flour product left, the freezer will help out.

Tip: The larger the volume, the longer the dough will stay in the freezer. The optimum temperature is "minus" 18 degrees, at which the mass can be stored for up to six months.

If after cooking there was a little unleavened dough left and it was removed into the refrigerator, it can be used for pizza, but no later than two days later.

My family is very fond of baking. And I hate to tinker with the dough. Therefore, I usually put it on a lot at once, and use it gradually over several days or even a month - as it goes. This is very convenient, because the yeast dough in the refrigerator or freezer is perfectly stored without losing its properties. And I'm buying a lot of time.

Storage rules

Where and how to store yeast dough depends on how soon you plan to use it.

Refrigerated storage

The usual temperature in the refrigerator is about +5 ° C, and in modern units with a freshness zone it can drop to 0. These are excellent conditions if you need to store the yeast dough until tomorrow or the day after tomorrow. But no longer.

The fermentation process in the absence of sufficient heat slows down, but does not stop at all. Within two days, the baking will not peroxide and retain its taste, but then it may become tasteless.

This applies to muffins for pies, rolls, bread, etc. But the pancake dough can turn sour faster, so it is advisable to use it within 24 hours.

How do I store these products:

If there is dough left from the pies, I divide into portions and put in a dense (not disposable) plastic bag. I release the air from it to the maximum and tie it with a strong knot closer to the edge. Even at low temperatures, baked goods can "rise"; it needs to leave a place for this.

Pancake dough you also need to leave as little air as possible so that it does not ferment. Just covering the pan with a lid is not enough, it is better to tighten it with cling film. Another convenient way is to pour it through a funnel into a plastic bottle of a suitable size and screw the cap back on. Then you can bake the pancakes by pouring the mass into the pan directly from the bottle.

Freezer storage

If you ask if yeast dough can be frozen, my answer is - of course! You probably bought this frozen product in the store. And they were hardly dissatisfied with the quality of the baked goods.

The yeast dough can be stored in the freezer for up to three months at a temperature of -18 °C... Longer is undesirable - it will freeze.

In my opinion, frozen yeast dough tastes even better after defrosting than fresh dough. The main thing is not to freeze it again..

I use two storage methods:

Portioned... As in the previous case, I divide it into portions with my own hands and put it in a tight plastic bag or a special freezer bag with a lock.
In the form of semi-finished products... If I know that in the near future I will have absolutely no time to bake, then I form buns or pies in my free time.

And then I spread vegetable oil on a baking sheet, put semi-finished products on it and send them to a hot oven for just a few minutes.

As soon as they have risen a little, I take out, cool, wrap the baking sheet with cling film and put it in the freezer. When needed, I take it out, defrost it and put it in the oven to bake.

Defrosting rules

It is best to defrost the product naturally - at room temperature. This will take a lot of time, at least 12 hours, so you need to get it out of the freezer in advance. If you are going to bake in the morning, then in the evening.

But I have attacks of sclerosis or situations where baking may be needed earlier. For example, unexpected guests. The price of finished baked goods bites, and you need to go to the store for it.

I am using express methods. Their choice depends on how urgently you may need baking:

Image	Express methods
	In 5-6 hours This can be done by placing the baked goods in a bowl, covering with a lid, and placing in a warm place. In my case, this is a heating boiler, but it could be a battery, a heater, or a working stove. You just need to periodically turn the dishes with a cold side to warmth.
	In 2-2.5 hours the freeze will go away in warm water. It must be dipped into a pot of water without removing it from the bag. And from time to time change or heat the water.
	For a few minutes (from 2 to 10 depending on the volume of the piece) the product will thaw in the microwave. The instruction recommends choosing the defrosting mode, and setting the timer to the minimum time. It is better to add it later if the process has not finished. If you overdo it, the top layer of the dough will overheat and dry out. I try to cut it into smaller pieces so that it defrosts evenly. This option is the most undesirable one. It's best to remember to get the frozen food out of the freezer on time.