Containers for cold ferment

[QuickDraw]

Hey, I was wondering if I can get away with a 6 cup rectangular container for cold fermentation/freezing dough. This is for a full sized loyd pan. 

I picked up a Bosch mixer and my plan is to make enough dsp dough for 5 pizzas, ferment and then freeze the dough individually like I do with my new York style pizza dough. I found some 6 cup rectangular containers that are airtight.

[nanometric]

Depends on your dough weight per container. I've recently fermented 450g balls in 5 cup containers (room to spare), FWIW.

[QuickDraw]

My dough balls are roughly 535g. I bet I'd be fine with the 6 cup, thanks.

[jkb]

For DSP, I go directly into the pan.   For everything else:

[TXCraig1]

Cheap twist tie food bags are the way to go, IMO. Less than $0.04 each and the best part - no washing after use!

Put a light spritz of spray oil in them and you're good to go.

[Jon in Albany]

I do the same as Craig with the bags. I get Hannaford supermarket brand. I put the ball in so one of the bottom corners of the bag is centered like a dunce cap on the dough. One twist of the bag and then tuck it under the ball. As it expands, it will take more bag with it. And placing it in a corner of the bag keeps the ball round. I found the corner placement didn't really matter with a small, 300g or so, doughs. These are 435g. They would sometimes expand into a corner and lose the round shape. 12 fit nicely on a half sheet.

After use, I keep the empty bags in an old Locatelli Romano cheese container in the fridge. I get several uses out of each bag.

Edit to note these are not Detroit doughs, just dough balls going into a fridge

[HansB]

I bought these about six months ago and am very happy with them.

[tracy]

What are those Hans?  Don't think I've ever seen anything like that before.

[HansB]

What are those Hans?  Don't think I've ever seen anything like that before.

Here you go: https://www.amazon.com/stores/KEVJES/page/598C1364-E8CA-4A0A-B901-10BB9DA7EFCD?ref_=ast_bln

[jkb]

Cheap twist tie food bags are the way to go, IMO. Less than $0.04 each and the best part - no washing after use!

Put a light spritz of spray oil in them and you're good to go.

Who washes proofing pans?

[nanometric]

Who washes proofing pans?

Those who oil them?

[parallei]

I'm with Jon and Craig. I use the cheapest bread bags I can find on Amazon.

I believe it was Tom Lehmann that turned the group on to these.

[Pete-zza]

I'm with Jon and Craig. I use the cheapest bread bags I can find on Amazon.

I believe it was Tom Lehmann that turned the group on to these.

Paul,

Tom often talked about using bread bags or something similar. In fact, when I did a forum search, I found over twenty posts where Tom suggested using bread bags or something similar. Here is a typical post by Tom on the subject:

Reply 4 at https://www.pizzamaking.com/forum/index.php?topic=60530.msg606458#msg606458

Peter

[Timpanogos Slim]

I'm with Jon and Craig. I use the cheapest bread bags I can find on Amazon.

I believe it was Tom Lehmann that turned the group on to these.

Huh. I use the cheapest sandwich-size zippered bags for my 200g dough balls.

I tear them open at the seams and invert the dough onto the bench flour.

Are cheap bread bags even a thing on amazon today? all of them seemed to be 2-mil and sized for 8-inch-wide boules.

[tracy]

Here you go: https://www.amazon.com/stores/KEVJES/page/598C1364-E8CA-4A0A-B901-10BB9DA7EFCD?ref_=ast_bln

Gotcha, thanks for the link.  Looks like they only have 500 mL/250 g containers at the moment, but definitely something to keep an eye on if they ever expand the size range available.

[parallei]

...............
Are cheap bread bags even a thing on amazon today? all of them seemed to be 2-mil and sized for 8-inch-wide boules.

I just took a look and saw some for $0.04/per count. When I bought them, I think I bought 500 or so. Needless to say, I still have quite a few left!

[parallei]

Paul,

Tom often talked about using bread bags or something similar. In fact, when I did a forum search, I found over twenty posts where Tom suggested using bread bags or something similar. Here is a typical post by Tom on the subject:

Reply 4 at https://www.pizzamaking.com/forum/index.php?topic=60530.msg606458#msg606458

Peter

Thanks, Peter. It's good to know my memory isn't completely gone. YET.

[QuickDraw]

well, i think i should let everyone know where i ended up on this.  i have different containers for my ny style dough but for DSP i settled on some that i found on amazon, they come in a 5 pack and they're 5.5 cups and seem to be just barely the right size for my needs which is perfect.  the brand is snapware and i just throw them in the dishwasher after im done with them.

https://i.imgur.com/AsvEfW3.jpg

https://www.amazon.com/dp/B08ZQVC7PL/?tag=pmak-20