While making bread with frozen dough is inherently more complicated than conventional methods, involving freezing and thawing, it also offers numerous advantages worth exploring.
Firstly, it allows for greater flexibility in bread making. Instead of completing all steps on the same day, some stages can be finished first, with subsequent stages arranged according to individual schedules. Secondly, it saves manpower and increases production efficiency. For example, shaped frozen dough can undergo low-temperature fermentation overnight, allowing one person to bake multiple types of bread the following morning, maximizing customer satisfaction. Thirdly, it enhances the fermented flavor of the bread. The prolonged low-temperature fermentation during the transition from room temperature to freezing and back to room temperature results in a superior fermented flavor.
Commercial bakeries are not as relaxed and enjoyable as home baking. Bakers work long hours and have heavy workloads. Whether using refrigerated fermentation or frozen dough methods, while it doesn't completely liberate bakers, it at least reduces their workload, freeing them from the constant risk of going bald from early mornings and late nights baking bread.
