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    To make bread with proven dough. Is it possible?

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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.To make bread with proven dough. Is it possible?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(To make bread with proven dough. Is it possible?),it will help you,my kids.

I have to make a fresh batch of dough for pizza everyday. Is it possible to make new batch of dough with the already proven dough rather than having to use yeast to raise it all over again. Think it is done in bakery. But how? Thanks. And can i freeze the dough? Do i have to roll it out or just freeze it as a dough, de-froze it then roll out to use. The other day i rolled out one and keep it to chill (freezing), but it didn;t rose as desire. Please help. On the same note, can i also roll out pasta and keep it to chill?? Thank alot for your help

Answers:
what you are talking about is called a pre-fermented dough. What have you have left over (say 6 pounds) has to be figured into the next days dough. If you just make a normal batch then you would have 12 pounds the next day and so on if everything remains constant. You can freeze dough but What you want is to put it in the fridge. Cold slows yeast production and when yeast feeds it produces CO2 (makes bread rise) and Ethyl alcohol (makes bread taste like bread). In the fridge you get less gas and more alcohol. You get a better tasting bread.

Add the ingredients to make your crust as normal, less 6 pounds of dough, and mix. when it comes together as a dough add the pre-fermented from last night and continue as normal. scale out your dough and weigh the leftover and store for the next day.

You can pre-roll the pasta dough but the more surface area the faster it will dry out. With pasta this isnt a really big issue. Just dont try to use the pasta as a preferment, there will be too much gluten and it will make the next batch chewy.

Other Answers:
yes you can,you can roll out pasta and keep it to a chill .
Source(s):
You can use google.

Yes, you can make a new batch of dough with proven dough though it might taste slightly different than if you use yeast and may take longer to rise. What you are talking about is actually a type of sour dough, so you would need to make a "starter". It will still have to rise so I am not sure what the advantage would be over using yeast. People traditionally made bread using the sour dough method only when yeast was scarce.

Yes, you can freeze the dough. You can freeze it either way, as a ball or rolled out, but usually after freezing you would let the dough rise again before baking, though with pizza crust that could be different since you wouldn't necessarily need to let it rise again. You would want it to let it thaw though before baking and it might take a little longer to rise. Most likely the freezing didn't affect the rising if you let the dough warm up enough. It was probably some other factor.

There are many factors that can affect how well dough rises - age of the yeast, ratio of salt to sugar in the dough, whether the liquid used to make the dough was too hot, room temperature, consistency of the dough, etc., so it is difficult to say why your dough didn't rise as well after it was frozen.

I woudl guess you are mixing the dough by machine? If not, and you are mixing by hand, remember that the more you knead it the better. If you are new to making bread dough, have patience. It takes some practice. It will get easier.

I really don't know much about making pasta, but I buy chilled fresh pasta at the supermarket all the time, so I don't think it would be a problem.

Check out the websites I've included. They should help you. Good luck with it, and happy baking.
Source(s):
I made my first batch of bread when I was nine years old. I have made thousands of loaves of bread by hand. NOw I use a bread machine.

http://www.rockyreport.com/sour_dough_bread.htm

http://bread411.com/

http://www.bedford.net/teep/bread.htm



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