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I've been making dough in the bread maker and turning it into barms..can I freeze them at this stage or do I let them rise first, thanks in advance  :)

i think I would shape them into barms let them rise and then freeze them  :) :)
ps down here in the midlands they don't make barm cakes but baps or batches which I think are inferior Dad was from Wigan and I have a supply of barms in my freezer ...for when I havr the need for a bacon barm.......can't get decent meat and potato pies or black puds either !!!down here

thank you  :)

Manics when I freeze dough, I let it raise after thawing, cos it soon deflates quickly in the temp of the freezer!

ah, 2 opposing views, any more ?  ;D

Please, what is a barm? :-[ Is it soft or hard crust?

soft barm cake, also known as a bap  :)

thanks, sorry I interrupted your thread :-[

xxx

See, I have a feeling I have read in one of my books that you freeze before letting the dough rise.  Then let it thaw, then rise, knock back, rise and back and send me some.  ;D

Quote from: Hyacinth on January 03, 2009, 22:08:56
thanks, sorry I interrupted your thread :-[

xxx

no problems, hyacinth..when we first moved to wigan, I asked for 6 barmcakes and got 6 large dinner cobs  ;D
I must have a freezer book somewhere, ej..I must see if I can find it  :)

Good old google! ;D

http://www.nestle.com/NutritionHealthAndWellness/Cooking/AskGilla/Bakery/Freezing+bread+dough.htm

Hope this helps Manics! ;D

It does not seem to matter whether one freeze the dough before or after rising. It comes out of our Bread maker after rising, half is frozen and the other half, baked.
After all the dough rises as it defrosts before baking.

thank you, DP, good link, that..I agree with you, eric, I'm going to freeze them unrisen,save a bit on freezer space, now, where is the flour ?  ;D

Where are the Barms to taste??? ;D

I just bought a bread maker last week.  The manufacturers recipe book only says how to make dough - not cooking times.....  nothing about rise and fall neither ???