Forno Bravo Forum: The Wood-Fired Oven Community

Forno Bravo Forum: The Wood-Fired Oven Community (http://www.fornobravo.com/forum/)
-   Pizza (http://www.fornobravo.com/forum/f10/)
-   -   Dough management outdoors? (http://www.fornobravo.com/forum/f10/dough-management-outdoors-15311.html)

capamando 02-01-2011 04:25 AM

Dough management outdoors?
 
Hello to all,

Can someone tell me how they handle their dough balls when doing an outdoor event? Do you keep your dough balls in an Igloo cooler prior to an order? What have you found to be the most cost/labor effective way of managing your dough?

Thanks :)

Grimaldi 02-01-2011 08:59 AM

Re: Dough management outdoors?
 
Depends on the temperature, when we were dealing with near 100 degree temps, it was a constant struggle to keep the dough from over-proofing, even in the cooler. Basically, you leave the dough in the cooler until a few minutes before you will be using it in hot and humid weather (even directly out of the cooler worked fine...the dough warms up quick in hot weather).

In cold or cool weather, after cold fermenting/proofing for a day or two under refrigeration, you just gauge how long you think it will take to be workable. We usually put about half the dough balls in boxes at the outside temps. Dealing with dough outside at an event is tricky...but the biggest issue is over-proofing. If the dough is properly cold-proofed/fermented, you can manage with colder dough, it just takes a little longer handling it, but if it is over-proofed, you will have an inferior product.

Trial and error in your particular climate is how you will really find out.

capamando 02-01-2011 09:12 AM

Re: Dough management outdoors?
 
Grimaldi,

Thanks for your reply... today I was in the PQM website and I received a response from one of their experts on using a heated cantilevered shelf. The way he has used it with very good success is to place the refrigerated dough ball on the heated shelf(165 degrees) and press down for 30 seconds then flip it and do the another 30 seconds. He claims that it the dough does not suffer and makes it user friendly right away. You can google it.... not sure if I am allowed to give the site...

Do you use Igloo coolers or something else for your dough balls once they have been proofed/fermented?

Thanks again.

Grimaldi 02-01-2011 09:28 AM

Re: Dough management outdoors?
 
Quote:

Originally Posted by capamando (Post 107162)
Grimaldi,

Thanks for your reply... today I was in the PQM website and I received a response from one of their experts on using a heated cantilevered shelf. The way he has used it with very good success is to place the refrigerated dough ball on the heated shelf(165 degrees) and press down for 30 seconds then flip it and do the another 30 seconds. He claims that it the dough does not suffer and makes it user friendly right away. You can google it.... not sure if I am allowed to give the site...

Do you use Igloo coolers or something else for your dough balls once they have been proofed/fermented?

Thanks again.

Yes, we use Igloo coolers for the dough after cold proofing/fermenting. We stack the dough containers in the coolers and then put the ice on top.

The lowest temps we have dealt with was during December and that was upper 30's at night, 40's - 50's during the day...it wasn't any problem with the dough at those temps.

splatgirl 02-18-2011 04:14 PM

Re: Dough management outdoors?
 
I think it depends on the dough.
I do a 75-80% hydration sourdough that is completely workable or even easier to handle/stretch when cold, so I've taken to keeping my dough in a portable cooler and taking them out to order. I pre-ball and stash mine in individual containers which also happens to be the technique that works best for my dough formula. They'd be fine just sitting out on a not super hot day, but since that runs the risk of them overproofing, the cooler route is my preference.
The lower hydration doughs are pickier to stretch in the first place, and forget about trying to work them cold. In that case I would probably pull them a few at a time from a cooler depending on the outdoor temp.


All times are GMT -7. The time now is 04:58 AM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC