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Author Topic: retarder proofer work flow !  (Read 228 times)

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Offline medo

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retarder proofer work flow !
« on: August 15, 2023, 06:20:18 AM »
Hello,
I am about to purchase a retarder proofer cabinet for my newly established restaurant, but as I never used such equipment before, I was wondering how it should go.
The machine has a built-in fridge/humidity control and can go down to 2C and up to 60C with timed schedule steps.
So basically, if I am making NY-style pizza, the steps should be like that? It sounds tricky. Do I need to do bulk fermentation? I make the dough, ball it, and put it in the retarder for half an hour at 26C, then drop the temperature to 2C for 18 hours and gradually raise it to 25C just before starting baking with humidity at 75%. Any recommendations would be appreciated, especially if you have some experience with these machines.

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