Traveling with dough

[wwpizza]

I am driving 3-4 hours this weekend to be with some of my family and wanted to take along my dough mid cold proof.

Here is my typical dough process

00 Flour
62% Hydration
0.25% ADY
3% Salt

72 hr cold bulk proof
ball
2 hour room temperature proof
stretch and launch

what will happen to the bulk dough out of the fridge for 3-4 hours?
Any recommendations how to travel with dough?

[9slicePie]

In for answers.

[Pizza_Not_War]

Cooler and ice packs.

[wwpizza]

Cooler and ice packs.

Thanks, This is what I will probably end up doing.

[Jon in Albany]

I think it would probably be best if the dough didn't touch the ice packs. I keep dough in bags and I think that could create a weirdness with one side of the dough ball being much colder than the other. Might not be as big a deal with individual plastic containers. Even so, I think I would try to limit direct contact so a container wall that has dough on one side doesn't touch a cold pack directly on the other side.

[wwpizza]

I think it would probably be best if the dough didn't touch the ice packs. I keep dough in bags and I think that could create a weirdness with one side of the dough ball being much colder than the other. Might not be as big a deal with individual plastic containers. Even so, I think I would try to limit direct contact so a container wall that has dough on one side doesn't touch a cold pack directly on the other side.

Thanks for pointing that out, I will definitely take that into consideration.

[tracy]

I transported frozen dough for ~9 hours this past Christmas.  I usually bench proof and then cold ferment for several days.  I treated the dough as usual for through the bench proof and then froze it in balls.  I then got a cooler and dry ice and made sure the frozen dough was cold.  Then when I got to my destination, I put the balls in the fridge and allowed them to thaw and then continue cold fermenting as usually.  The end result was pretty similar to my normal, unfrozen dough, so that's my suggestion.

[Betth]

I transported frozen dough for ~9 hours this past Christmas.  I usually bench proof and then cold ferment for several days.  I treated the dough as usual for through the bench proof and then froze it in balls.  I then got a cooler and dry ice and made sure the frozen dough was cold.  Then when I got to my destination, I put the balls in the fridge and allowed them to thaw and then continue cold fermenting as usually.  The end result was pretty similar to my normal, unfrozen dough, so that's my suggestion.

wow 9 hours! This is a useful advice. I haven't thought that travelling with dough is not very difficult