URGENT bread-making/freezing advice needed please!

[Curlykale]

Hi can anyone help please - I'm in the middle of making bread and the dough is almost at the stage where it needs knocking back and leaving to rise again before putting in the oven. Problem is something has cropped up and I now have to go out in about an hour. My question is - will it spoil if the dough is left all afternoon before baking? I suspect the answer is yes - so can I freeze it to bake later? If so at what stage should I freeze it and does it matter what it is wrapped in - and how should I defrost it before baking?

Any advice will be very gratefully received!

[Jeanied]

I think you can slow it down by putting it in the fridge.
Wrap it loosely in oiled clingfilm.

[zazen999]

Pop it in the fridge with oiled cling film over the top and when you are ready you can continue. Just take it out the fridge for 30 mins, then carry on.

ETA: snap

[Curlykale]

Great - thank you so much! Would it be better if I put it in the fridge now (before knocking back) or should I knock it back first?

[RedThorn]

Yup what they said, slow the proving process by removing one of the 2 things the yeast needs for proving about 85% humidity and 45 deg C (factory process) so stick in fridge drizzle oil on top of dough to prevent it sticking to the clingfilm or even a damp dish cloth if you don't like plastic in contact with your food

EDIT saw your second post. I'd knock back and then when you ready take it out and let rest a bit to lose some of the chill

[Sheana]

Yes and if you oil your hands and the work surface when it has risen again, you won't need to use extra flour, so the dough stays light. Main thing is, think slow and don't be afraid of it. Dough is very forgiving, given the right conditions. It also freezes well, especially useful for making and dividing up batches of pizza dough

[zazen999]

I don't knock mine back at all; I just shape after the hour's proving, leave it for another hour and then cook.

[Bren In Pots]

Bread comes out better if its had a slow rise so putting it in the fridge will be a benefit.

[Hilary B]

I often only single-rise bread anyway (unless I'm mixing in the machine). As long as it has had a short rest between mixing and shaping (5 mins is plenty) it will work just fine, if you are using a modern recipe and yeast. The need to rise and 'knock back' was more about the unpredictability of old-time yeast (in days before good dried yeast, or refrigeration for keeping fresh yeast fresh) than an actual need in any other way.
You can chill bread at any stage, it will continue to rise, but very slowly. At one time I worked full time and still made bread regularly. I mixed the dough at breakfast time, put it in the coldest place (apart from the fridge, which was too small) while I was at work, and did the rest when I got home. Freshly baked bread for 'afters' to supper!

[Curlykale]

Grapes to the rescue again - thanks everyone!

Just to let you know - I put the dough in the fridge then came back 5 and a half hours later, by which time it had more than doubled in size. I just left it at room temperature for about half an hour, shaped it and baked it and it was delicious. My daughter and I have just discovered the fun of baking our own bread and each week we are trying a different recipe. This week's was Nigel Slater's, last week was Hugh FW's and next week will be Lorraine Pascale!

[BroadRipple]

CurlyK, just posted and it's gorn, so trying again to say...glad it turned out well and I'm having same slow realisation that bread's less scary and difficult than I'd assumed, and even fridge etc. isn't a disaster. Relief, isn't it?
Which Nige recipe did you use. And, other breadmakers, whose recipes do you like? Still very new to this (despite sourdough evangelism ahem)

[Hilary B]

I don't bother with 'recipe', just strong flour (whatever sort appeals) water, salt, oil, a bit of sugar and the yeast.
The method adapts to circumstances, breadmaker is easy, but boring. I like using the breadmaker to mix, then finish by hand, since my Kenwood Chef is in storage.
We don't make enough bread for sourdough to be a realistic option, but I'd love to try again!