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Dough storage - Forno Bravo Forum: The Wood-Fired Oven Community

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New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Dough storage

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  • Dough storage

    I finally found stackable dough storage trays that fit into the refrigerator. The are just big enough to hold six 280g dough balls -- which works for me. I made three 1kg batches of Caputo dough, then mixed everything together and ended up with 15 good balls (and one small one).

    I could stack the dough trays and everything was a lot neater. Plus, each tray has a lid, so I didn't have any problems with skin on the dough. Space was tight, and the dough balls grow into each other, but I could get them out.

    Overall, I think it's a success and I'm going to stick with them.

    I will post photos and dimensions next -- and the brand name. The trays are food grade and NSF approved.

    More to come.
    James
    Pizza Ovens
    Outdoor Fireplaces

  • #2
    Re: Dough storage

    Here is a photo.

    The trays are 12"x8"x3.5". Tight, but functional. And they stack in the refrigerator.
    James
    Pizza Ovens
    Outdoor Fireplaces

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    • #3
      Re: Dough storage

      Yep. That's what I need. the commerical ones are just too big.

      I've got some rather huge tubs for multi dough runs - but I would like something more compact.

      I tried to use the semi disposable single serving plastic tubs and they work ok for a small pizza night - like 4 to 8 pies.

      Chris
      My oven progress -
      http://www.fornobravo.com/forum/f8/c...cina-1227.html
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