Damper-Bread
Submitted: Wednesday, Jun 07, 2006 at 21:09
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SPIKE
Hi guys and girls
looking for a recipe that lets you freeze damper dough so you can
cook it at a later time. At what stage do you freeze the dough? Is it after you mix it or after you prove it (or let it rise)?
We are heading to high country for weekend would like to make damper or bread before we go.
Reply By: Steve - Wednesday, Jun 07, 2006 at 21:17
Wednesday, Jun 07, 2006 at 21:17
just off the top of my head, I think it might be ok for damper but not for bread as the yeast probably wouldn't work after freezing. It would be good to just pull out a lump of dough and chuck it in the
camp oven without all the other messing around though. Will watch with interest.
AnswerID:
177300
Reply By: Geoff (Newcastle, NSW) - Wednesday, Jun 07, 2006 at 21:36
Wednesday, Jun 07, 2006 at 21:36
It'd be handy to know what Subway do as their bread roll's arrive frozen and uncooked.
I'd imagine a simple damper wouldn't be too much of a problem.
Geoff.
AnswerID:
177305
Follow Up By: Member - Crazy Dog (QLD) - Wednesday, Jun 07, 2006 at 21:56
Wednesday, Jun 07, 2006 at 21:56
Why would ya bother when bread mix (the real stuff) is as cheap as now days....
Grrr!!!
FollowupID:
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Follow Up By: Member No 1- Thursday, Jun 08, 2006 at 11:44
Thursday, Jun 08, 2006 at 11:44
and i thought your
recipes always used fresh produce
FollowupID:
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Follow Up By: Member - Crazy Dog (QLD) - Thursday, Jun 08, 2006 at 19:32
Thursday, Jun 08, 2006 at 19:32
Bloody hell! sprung again Batman....
Grrr!!!
FollowupID:
433617
Reply By: johannagoanna - Wednesday, Jun 07, 2006 at 22:10
Wednesday, Jun 07, 2006 at 22:10
LOL - this is what I do every time we
camp, mostly because it is fun and yummy.
I make up a batch of dough in the bread machine at
home (can use receipe in book that comes with machine, or bread mix from
shop!). The machine has a dough only setting, or if you don't have a machine, you can always mix it up at
home using a bread mix from the supermarket. I then divide it into 3 and freeze each portion in a snaplock bag.
When we go away, a few go into the fridge, and each evening I remove one from the fridge, by morning it is defrosted and I give it a quick knead, and put in a tin near the fire to prove for an hour of so, while I
cook breakfast. Then when we have nice coals, I put it in the campoven, with lots of coals on top and under (need to be pretty hot). After about 40 mins you have lovely hot bread for morning tea, and then fresh bread for lunch!
I also make damper using SR Flour, sugar and milk, or if feeling lazy use a packet of
scone mix from the supermarket.
Hope this helps - Jo
AnswerID:
177317
Follow Up By: Geoff (Newcastle, NSW) - Wednesday, Jun 07, 2006 at 22:20
Wednesday, Jun 07, 2006 at 22:20
Well Ms Goanna you've impressed me!
Can't fault your logic at all, thanks for the tip.
Geoff.
FollowupID:
433366
Follow Up By: Steve - Wednesday, Jun 07, 2006 at 22:22
Wednesday, Jun 07, 2006 at 22:22
JoGo: how long do you reckon that dough would last in the fridge on a beer setting before going off?
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433367
Follow Up By: johannagoanna - Wednesday, Jun 07, 2006 at 22:25
Wednesday, Jun 07, 2006 at 22:25
I have had it in my freezer at
home for at least 3 months, with no adverse affect. Lowering the temp of yeast doesn't kill it just slows its activity.
In the fridge, where it is not as cold as the freezer if slowly thaws and starts to rise. You probably have 4 days max, before it explodes out of the bag - and yes it has happened. Makes a big mess over the stubbies!!!!
The colder your fridge is the longer it will last.
Jo
FollowupID:
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Follow Up By: revhead307 - Thursday, Jun 08, 2006 at 12:02
Thursday, Jun 08, 2006 at 12:02
I would agree with that, being a keen
home brewer its heat that kills yeast not cold.
A true 'lager' is fermented at 3 - 4 Degrees (quite cold) where normal brews ideally ferment between 18 - 25 Degrees. too much over 35 Degrees can kill certain brewing yeast.
But, is news to me about freezing it, very interesting.
Cheers
Rev
FollowupID:
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Follow Up By: SPIKE - Thursday, Jun 08, 2006 at 19:49
Thursday, Jun 08, 2006 at 19:49
Jo
Thanks for the info...it is exactly what I was looking for and as long as it only attacks the beer and not the spirits we will be fine
Cheers
FollowupID:
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Follow Up By: Steve - Thursday, Jun 08, 2006 at 20:17
Thursday, Jun 08, 2006 at 20:17
Cheers Jo. It was good for me too.
Still trying different
recipes for damper/bread. Damper's ok but prefer bread. I like the recipe where you just mix a bit of milk with flour (pinch of salt+sugar) then pour in beer whilst mixing to a sloppy mix and it produces a beaut loaf. No kneading etc. Trouble is, it uses up the beer. Not good.
We'll try out your freezing/refridgerating dough mix. Perhaps freeze it at
home and chuck in the Waeco and repeat every 3/4 days. Our's is a big fridge or freezer (not split) depending on setting.
FollowupID:
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Follow Up By: Member - JohnR (Vic)&Moses - Thursday, Jun 08, 2006 at 21:10
Thursday, Jun 08, 2006 at 21:10
Jo, Heather asks about the breadmaker mixes. Do you find they are a bit sloppy, do they work perfectly
well that way or do you make them drier some way? I know she likes your idea ;-) It is something more to store in the Engel though.
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Follow Up By: johannagoanna - Thursday, Jun 08, 2006 at 22:45
Thursday, Jun 08, 2006 at 22:45
I do find the mixes a bit sloppy yes, just don't add quite as much liquid! OR add a bit of extra plain flour!
I am glad that my hint could be so helpful to so many
Cheers, Jo
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