Author Topic: I Need a Better Container to Proof My Dough (Read 2209 times)

ddolinoy · « **on:** November 30, 2012, 02:08:10 PM »

I typically proof my dough in my refrigerator for three days.
Currently, I use cake pans, pie plates, and rubber bands to hold my dough in the refrigerator.
I'm looking for a better container that will provide enough room for me to scrape the dough out of the container, yet not take up too much room in my refrigerator.
Any suggestions on containers for proofing dough in my refrigerator?
Thanks.
Dave

pizzaneer · « **Reply #1 on:** November 30, 2012, 02:19:31 PM »

Round quart-size tupperware works great for each ball. Make a tiny hole in the lid with a hot pin to let gas escape. Plus, you can stack them and see through them.

mkevenson · « **Reply #2 on:** November 30, 2012, 02:23:35 PM »

I use one of these Pan #4177

http://fgpizza.com/store/page16.html

ddolinoy · « **Reply #3 on:** November 30, 2012, 02:25:11 PM »

Pizzaneer,
I've tried that in the past, but I find it difficult to get the dough out of a container with a round bottom.
How do you get the dough out? I've tried oiling the container, but it's still not easy.
I currently use a flat bottom container and a plastic scraper to get my dough out.
Thanks for your information.
Dave

pizzaneer · « **Reply #4 on:** November 30, 2012, 02:28:58 PM »

All I use is patience and some flour dusted in the bowl before dropping in the ball. Usually I work with 65% hydration, which is pretty firm, not too sticky.

When ready to get it out, just turn the bowl upside down on your dusted board, and leave it until it crawls out on its own. The spatula will screw it up.

ddolinoy · « **Reply #5 on:** November 30, 2012, 02:38:37 PM »

Pizzaneer,
I use 57% hydration. I'm going to try turning the bowl upside down as you suggested. I don't like scraping the dough either.
Mkevenson,
Thanks for the link to the website and video, it was very informative.
Dave

Jet_deck · « **Reply #6 on:** November 30, 2012, 03:05:23 PM »

Quote from: ddolinoy on November 30, 2012, 02:08:10 PM

...Any suggestions on containers for proofing dough in my refrigerator?
Thanks.
Dave

Cool Whip containers (or the store brand stuff) are perfect.

DannyG · « **Reply #7 on:** December 01, 2012, 09:25:22 AM »

Around here our chinese food comes in round plastic containers with lids, about 6-1/2" dia and 2-1/2" deep. They are perfect for single dough balls up to 12" which take the shape of the container as they rise. When ready to use, I flip the container over and let gravity drop the dough. Since it's already round and about half the desired size, it takes very little handling to get it the rest of the way.

ddolinoy · « **Reply #8 on:** December 03, 2012, 10:46:36 AM »

DannyG,
I use 57% hydration, but my dough balls don't fall out when I flip the container upside down, even when the ball isn't touching the side of the container.
How long do you wait before it falls out?
Do you oil the ball/container?
Thanks.
Dave

Jet_deck · « **Reply #9 on:** December 03, 2012, 01:52:52 PM »

Hit the containers with a shot of pam or a couple drops of olive oil. Take a paper towel and wipe it all around. Works perfectly.

DannyG · « **Reply #10 on:** December 03, 2012, 03:11:18 PM »

I'm usually around 62% hydration but I don't think it makes a difference for getting the dough out. I just lightly coat the inside surfaces with a little olive oil – just like Jet_deck explained. Sometimes I have to break the seal between the dough and the container by very gently pulling on the dough in a couple of spots. Flip the container over and it will gently fall out as gravity takes over.

ddolinoy · « **Reply #11 on:** December 04, 2012, 12:47:16 PM »

I got six 8" round stacking dough pans and two dough pan lids.
I'll lightly coat them with olive oil and see if all I need is gravity to remove the dough balls.
Thanks.
Dave

weemis · « **Reply #12 on:** December 04, 2012, 01:28:46 PM »

Quote from: ddolinoy on December 04, 2012, 12:47:16 PM

I got six 8" round stacking dough pans and two dough pan lids.
I'll lightly coat them with olive oil and see if all I need is gravity to remove the dough balls.
Thanks.
Dave

cool! like individual dough trays. let us know how they work out for you.

La Sera · « **Reply #13 on:** December 05, 2012, 05:51:05 AM »

I use these, but make hundreds of dough balls. I'd have to be a masochist to use individual plastic containers with lids.

Oil the ball using a brush and vegetable oil, then drop it in the bag, twist it closed at the end, stick the closed end under the ball and put it in a box.

Open the bag after your ferment time (18-48 hours for me) and drop it into a bowl of dusting mix.

Edit: The oil is to coat the ball to keep it from drying out. It's overkill to use olive oil, but something beginners do a lot.

weemis · « **Reply #14 on:** December 07, 2012, 07:52:44 AM »

Quote from: La Sera on December 05, 2012, 05:51:05 AM

I use these, but make hundreds of dough balls. I'd have to be a masochist to use individual plastic containers with lids.

Oil the ball using a brush and vegetable oil, then drop it in the bag, twist it closed at the end, stick the closed end under the ball and put it in a box.

Open the bag after your ferment time (18-48 hours for me) and drop it into a bowl of dusting mix.

Edit: The oil is to coat the ball to keep it from drying out. It's overkill to use olive oil, but something beginners do a lot.

dude... dough trays. you'll never look back.

Giggliato · « **Reply #15 on:** December 07, 2012, 08:22:01 AM »

Sealed bag fermentation is the way to go, do you reuse your bags? About how much does each bag add to the cost of your pizza?

La Sera · « **Reply #16 on:** December 07, 2012, 08:34:18 PM »

I don't re-use bags. They cost about one penny per pizza.

Re: raw in dough trays

If I was in the U.S. and a typical American high volume shop, then yes, raw in dough trays is faster. You probably sell more in one day than I sell in a week, but my price is probably 4-5 times higher.
The bags are more sanitary and there is no chance of the dough balls drying out. The bags in dough trays works for my dough formula, desired dough consistency, and workflow. I've tried most every method and this works for my business. I freeze balls for a few days and move to reefer for cold ferment on a schedule based on my historical demand each week.

I think the bag method is easy for the home/hobby pizza maker, which is what I gathered the original poster is.

pizzaneer · « **Reply #17 on:** December 08, 2012, 11:45:09 AM »

Some pictures illustrating my earlier description of the gravity method:
http://www.pizzamaking.com/forum/index.php/topic,21950.msg227100.html#msg227100

Really, it's very simple: stuff falls.

ddolinoy · « **Reply #18 on:** December 16, 2012, 06:38:01 PM »

I had a chance to test my dough pans.
I like them since they are just the right size to contain my 10 oz. (flour only) balls without touching the sides once they rise.
They also stack nicely which is important for me since I don't have much room in my refrigerator.
I can stack three pans with room to spare on one of my refrigerator shelves.
I oiled the pans lightly.
When it came time to remove the dough balls from the pans I found I had to tilt the pan back and forth a few times to loosen it up.
Then I flipped the dough pan upside down over my floured table, but put another dough pan under one end so it was at an angle.
This caused the dough ball to gradually separate from the pan at one end and it fell out in about 20 seconds.
Although the pans aren't air tight, the dough balls don't dry out.
I made a few batches and noticed that the more fermented the ball, the easier they come out.
I was able to get the ball to fall out without touching it, which was my goal.
I'm very happy with the dough pans especially when they were $3.50 each.
Thanks everyone for your advice.
Dave

mitchjg · « **Reply #19 on:** January 02, 2013, 01:07:43 PM »

I have been (mostly) using Gladware 6 cup round containers. The only (minor) negatives have been that they stack somewhat wobbly and I have to remember to burp them once in a while (I have not punched a whole in the tops - we use them in the house for other things once in a while).

I think I just scored with an improvement. I purchased 4 "Reynolds Causals" 6 cup containers from Smart and Final. They are about identical in size and shape to the Gladware. They stack much more firmly. And, there is a little thingie on the lid that you can push and it opens up a little hole. The purpose is to let steam escape in the microwave. Seems perfect for letting the gases escape while fermenting dough. And, they still stack with the hole opened.

4 for $11.

- Mitch