Author Topic: Dough Boxes  (Read 769 times)

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Offline makin moves

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Dough Boxes
« on: January 27, 2014, 09:49:48 AM »
Are they all the same? Anybody have a suggestion on some good boxes?


Offline Chaze215

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Re: Dough Boxes
« Reply #1 on: January 27, 2014, 12:19:22 PM »
Check out doughmate online. That's where I got mine from.
Chaz

Offline waltertore

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Re: Dough Boxes
« Reply #2 on: January 27, 2014, 02:46:06 PM »
Here is what we use. There are cheaper out there but they are flimsy and don't seal very good when stacked which lets the dough dry out and skin over.  Walter

http://www.webstaurantstore.com/cambro-db18263p148-white-polypropylene-pizza-dough-proofing-box-18-x-26-x-3/214DB18263P.html

Offline Chaze215

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Re: Dough Boxes
« Reply #3 on: January 27, 2014, 03:46:23 PM »
I have a few of those that Walt posted as well.
Chaz

Offline bradtri

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Re: Dough Boxes
« Reply #4 on: January 27, 2014, 09:06:20 PM »
Do you end up with the dough balls as tight together as their picture shows?   Do you flour them very heavily so that they don't stick?


Offline widespreadpizza

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Re: Dough Boxes
« Reply #5 on: January 27, 2014, 09:42:16 PM »
that dough  looks to be about 50 percent hydration.  imagine stretching that stuff?

Offline Chaze215

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Re: Dough Boxes
« Reply #6 on: January 27, 2014, 10:01:08 PM »
I put 10 in a box so they are not packed that tight.
Chaz

Offline waltertore

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Re: Dough Boxes
« Reply #7 on: January 28, 2014, 07:39:55 AM »
We put 5-6 twenty ounce dough balls per box.  They will bleed together occasionally.  When that happens we flour the top of the ball we want to get out and use a bench scraper to seperate it with a sharp cut and then pull away from the other dough ball/get under the dough and remove it.  We normally use the bench scraper to get dough balls out.  It is a great universal tool for so many baking/kitchen purposes.  Walter
« Last Edit: January 28, 2014, 07:42:29 AM by waltertore »


 

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