Author Topic: proofing  (Read 471 times)

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Offline tim darshan

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  • Location: Encinitas, California
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proofing
« on: December 15, 2013, 06:26:18 PM »
I'm soon going to bump up my pizza making at the bakery. The one aspect of commercial pizza making that has as yet mystified me is the proofing process. In order to have a steady supply of dough balls, I need to know when to take them out of the fridge, and how long to keep them before shaping. Right now I use a delayed fermentation dough that I use to make rustic baguettes. The balls of this dough perform best after about 5 hours at room temperature. Since I won't know 5 hours in advance how many pizzas I will be making, there must be another way to have ready access to dough balls that are ready to go. From videos I've watched it appears they are coming right out of the cooler. Any tips would be appreciated.