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Dough Storage/Handling over several hours - Forno Bravo Forum: The Wood-Fired Oven Community

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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!

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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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Dough Storage/Handling over several hours

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  • Dough Storage/Handling over several hours

    Hi, I am in the UK and have been making pizza for a while, but need some advice regarding dough handling for larger quantities from a mobile van. At times I will need to use thawed, frozen dough balls and I need to keep these in a workable condition for a period of maybe up to 6 hours once thawed. I will be keeping them in covered dough trays, but do I need to keep these at a lower than room temperature, or can I keep them at room temp OK? I will need to be able to just grab a ball and stretch and cook it, so need them to be in good usable condition as and when they are needed over the 6 x hour (max) period.

    Many thanks, Simon

  • #2
    Re: Dough Storage/Handling over several hours

    Cold dough never seems to cook how I want it to, but I would suggest placing your doughballs at various temperatures for specific times and then cooking some pizza.

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    • #3
      Re: Dough Storage/Handling over several hours

      Yes I've found that cold dough is not good, but is there a time limit that people have found for keeping dough covered, but not refrigerated, before it does not perform as well? (i.e. really hard to stretch/handle etc)

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      • #4
        Re: Dough Storage/Handling over several hours

        That would depend on how your dough was mixed, how much yeast you used etc...

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        • #5
          Re: Dough Storage/Handling over several hours

          If possible stagger when you take your dough from freezer, to fridge, to room temp. For the most part, form what I have read, 2 hours from fridge to use is optimal.
          Now saying that, I have had ok success after 3.5 hours but much past that the dough has over proofed and just isn't "right".
          If possible, give a dry run and see what works best in your conditions.

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