Author Topic: Transporting dough  (Read 470 times)

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Offline Roman

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Transporting dough
« on: October 27, 2013, 05:41:49 PM »
After initial fermentation of two different doughs for 24 hrs., the dough was balled into containers and placed in cooler with "blue ice" for 4 hr. travel. It was beautifully active for each at time of containment. One of the doughs was "00" Caputo the other was KASL. Pulling the doughs out of cooler upon arrival, the "00" looked  somewhat exhausted, but still held some bubbling from viewing from bottom. It appeared to not have risen any further. The KASL looked more durable from the ride and held the rise better. Does the constant travel and vibration affect the dough's ability to sustain its rise.  Is there a better time to travel with dough such as after the dough is balled and ferments for the second rise? Any recommendations for travel? Thanks


Offline Aimless Ryan

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Re: Transporting dough
« Reply #1 on: October 27, 2013, 07:20:01 PM »
A couple years ago, in central Ohio, I made enough dough for two NY style dough balls, and eventually drove to Chicago, where I made the two pizzas. I can't remember all the details, but I'm sure I made the dough a day or two in advance. I rounded the dough immediately after mixing, then put the dough balls in plastic wrap in the fridge and transferred the dough balls to a cooler before the roughly six-hour drive to Chicago (on a very hot July day).

I don't remember having any trouble with the dough, and I remember being very happy with my pizzas (even though someone turned off the oven before I made the second pizza, which I didn't know until I realized my pizza wasn't baking).

I used All Trumps flour, probably at 58-60% hydration and about 1.5% oil.

Offline Roman

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Re: Transporting dough
« Reply #2 on: October 28, 2013, 04:32:01 AM »
Thanks Ryan. they awoke from their slumber. I left them on the counter and this morning they are fully developed. It is in now that  they have been balled a full 24 hours after their initial 24 hr rise.

Offline Pete-zza

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Re: Transporting dough
« Reply #3 on: October 29, 2013, 09:20:10 AM »
Roman,

On the matter of transporting dough from one location to another, you might find this thread of interest: http://www.pizzamaking.com/forum/index.php/topic,8327.msg71803.html#msg71803. In that thread, a member had asked how to transport dough on a commercial airline flight. At the time, we did not have any specific details, such as the starting point, end point, or flight duration. Trying to help the member with so little information was a challenging exercise. It was only later that we learned that the member was flying from St. Louis to Washington, DC to make pizza for President Obama and his guests and members of his staff (for further details, see Reply 8 at http://www.pizzamaking.com/forum/index.php/topic,10021.msg87383/topicseen.html#msg87383 and the thread at http://www.pizzamaking.com/forum/index.php/topic,8351.msg72076.html#msg72076).

A few years ago, another member posed some questions like yours on the matter of transporting dough by automobile, at http://www.pizzamaking.com/forum/index.php/topic,11463.msg104700.html#msg104700. In his case, the trip duration was to be 19 hours. I gave him my thoughts in Reply 6 in that thread, at http://www.pizzamaking.com/forum/index.php/topic,11463.msg104732.html#msg104732.

Peter

Offline Roman

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Re: Transporting dough
« Reply #4 on: October 31, 2013, 09:42:10 AM »
Peter,

Thank you for the threads / info. I find that I do this often as I want to test dough in other ovens and simply  travel with the blackstone to entertain.


 

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