Knead to Know: Dough Refrigeration — Reach-In or Walk-In?
The Dough Doctor talks refrigeration We’re setting up our first shop, but we have reach-in coolers rather than a walk-in cooler. How would you recommend that we store our dough balls in a reach-in cooler? A: Since reach-in coolers are not as efficient when it comes to...
Knead to Know: Anthony Falco on naturally leavened dough
The International Pizza Consultant talks naturally leavened dough Anthony Falco is an International Pizza Consultant, with projects on four continents and dozens of cities around the world. He was the keynote speaker at Pizza & Pasta Northeast 2018 in Atlantic...
Knead to Know: Sticky Situation
How to correct a dough that is too wet and sticky Q: My dough feels fine after mixing, but after 24 to 48 hours of cold fermentation in dough boxes the dough is always wet and sticky. I’ve tried reducing the dough absorption to no avail. A: The number one reason for a...
