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Using proofing trays

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  • Using proofing trays

    I have been using individual plastic containers to cold ferment my dough balls (high hydration, Caputo flour, sourdough) but washing the containers is a PITA. I ordered proofing trays for our annual pizza party where we make 30+ 16" pies. For those of you who use the trays can you give your opinion on what you use to ease the removal of the dough from the trays. I brush a film of olive oil on the containers but most of the time the dough still sticks. Anyone use flour or will that dry the balls out too much...
    Thanks!
    Erin

  • #2
    Re: Using proofing trays

    I don't do a whole lot of pizza. But, I wipe a thin layer of shortening in the bowls to keep bread from sticking.
    Joe Watson " A year from now, you will wish that you had started today" My Build Album / My Build

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    • #3
      Re: Using proofing trays

      I got some of those half-size proofing trays. I love them for bigger events. Lots easier to store and access when things are cranking
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      • #4
        Re: Using proofing trays

        deejayoh, what do you use on the trays to keep dough from sticking?

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        • #5
          I sprinkle a little bit of flour and coarse semolina on my proofing trays before my oiled dough balls go in. Then I use a bench scraper to remove them when I'm ready to use them. Worst case scenario, I use the same bench scraper to separate them if they get really big and bloom into each other. I learnt the hard way about overcrowding my trays.... Kaz.

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          • #6
            Commercially, we use a 51-49 olive/canola oil blend, brushed into the trays with a pastry brush. Never flour in the trays. I use a dough knife to separate the balls and scoop them out of the tray.

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