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

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Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.


To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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Freezing Dough

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  • Freezing Dough

    We have finally mastered the dough. One question, when is it proper to freeze it? Before or after it raises?

  • #2
    Re: Freezing Dough

    I have successfully frozen dough. I use a 3 hour bulk rise, followed by dividing into 200 gram balls and a three day cold fermentation in individual plastic containers in the fridge. Anything I haven't used by the third or fourth day goes in the freezer in the same container. A couple three hours at room temperature gets the dough back to usable.

    I wouldn't store it for months, but so far that hasn't been a problem
    My geodesic oven project: part 1, part 2

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    • #3
      Re: Freezing Dough

      Originally posted by ricflo View Post
      We have finally mastered the dough. One question, when is it proper to freeze it? Before or after it raises?
      You can freeze it .. but why , eat it all

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      • #4
        Re: Freezing Dough

        Originally posted by dmun View Post
        I have successfully frozen dough. I use a 3 hour bulk rise, followed by dividing into 200 gram balls and a three day cold fermentation in individual plastic containers in the fridge. Anything I haven't used by the third or fourth day goes in the freezer in the same container. A couple three hours at room temperature gets the dough back to usable.

        I wouldn't store it for months, but so far that hasn't been a problem
        I just started using the pizza dough recipe from the FB site and was wondering about how long I could store the dough. From your experience it looks like keeping the dough in the ref for a few days is quite doable.

        From what I have gathered from this site, many folks are doing dough prep and overnight storage. What's the advantage to doing 3 days fermentation in the fridge vs overnight? It seemed to me that overnight fermentation was really for convenience.

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