#11  
Old 04-21-2009, 03:57 PM
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Default Re: no knead dough

The stacked plastic containers are the no-worry solution. The dough stays humid enough that you don't have to worry about it skinning over for extended cold retardation. I poke a small hole in the top of each lid on the off chance you are yeasted up enough to blow a top.

Dough proofing trays are more practical for volume operations: you can roll a whole stack of them into a walk-in box. I make either four or eight balls at a time, so individual containers are no problem.
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  #12  
Old 04-21-2009, 04:00 PM
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Default Re: no knead dough

who's got a walk in fridge at home?
(I wish i did.. I'd love to be able age my own meat.)

Last edited by Mitchamus; 04-21-2009 at 04:11 PM.
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