I tried a tricolor braid from one of Brody's Bread books. I made each dough
in the bread maker. Only needing half of each type dough I froze the extra.
My question is what to do with the dough as each color was being made. I
put each batch in the refrigerator. The first two batches had risen in the
refrigerator and was cold when the third color was done. I wasn't sure what
else to do with the first two batches. Fortunately, having to roll each
into a thin rope I think they warmed up fast enough not to make a big
difference in the out come of the bread braid. The bread dough that was in
the refrigerator the longest though looked rougher and broke a little than
the other two ropes in the finished product. Don't get me wrong the braid
looked OK and was very tasty. But I thought I'd like to make and give
braids away to family this holiday season, so I'd like them to look a little
better.
Anyone with any help? Should I just freeze it all and then defrost it at
the same time?
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|\/\/\/\/\/| Lynne Miles
\0 0 0 0 / qoe@sna.com
|~~~~~~| Orangevale, CA