Dough Storage Tips
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Dough storage tips

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I always get so many questions on over proofed dough! Here is an easy explanation of what it is and how it happens! ⬇️   What is over proofed dough?  Over proofed dough is dough that has bulk fermented too long. You can visually tell if your dough is over proofed when it lacks structure, caves in, is stringy, very sticky, unmanageable, etc.   How does dough over proof? The yeast eats through the sugars in the dough and the gluten structure weakens. This leaves the dough too fragile to hold it...
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Buying food in bulk saves money, gives security and has given me great joy and peace. Storing the food can be tough. How much do I need? How much can I store? What do I have space for? How to keep the food from going bad? All good questions when you’re buying in bulk and I can’t answer all of them for you. Each family’s needs and capabilities are different. What I can do is give examples for you to work off of. Bulk Food Storage, Food Grade Buckets, Gmo Foods, Lentils And Rice, Dry Beans, Urban Homesteading, Bulk Food, Donut Shop, Batch Cooking
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Here are the 2 main reasons I stitch up my dough after shaping. 1️⃣ To help create a little extra tension, which gives a more consistent rise when baking. 2️⃣ Because it makes my dough look nice. Here’s how: After shaping your dough place it in the banneton and let it rest at room temperature for 10-15 minutes. This will give it some time to relax. You’ll likely notice the dough spread out a bit. Gently pinch dough from one side and pull it to the centre then press it down into the doug...
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Follow @sadeessourdough to learn how to bake sourdough in bulk🫱🏽‍🫲🏼🫶🏼   The caddy clasp method was life changing when I scaled up last year from 10 loaves a week to 100+! It saves so much time, whether you’re making 1 loaf or 100! @wayne_caddy approach is amazing!  🧚once bulk ferment is finished, weigh out all of your dough and do a bench rest for 20-30 minutes  🧚after a bench rest, take your dough and fold two end together in half. Flip the dough and take the other two ends and clasp them to...
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Ready for the Best Sourdough Pizza? Let’s Make It! ⤵️ 190g active sourdough starter 620g warm water 20g salt 20g olive oil 900g all-purpose or 00 flour HOW TO KNOW WHEN THE DOUGH IS DONE: It should double in size. Look for a puffy dough with plenty of bubbles. Tilt the bowl—if the dough pulls away from the sides, it’s ready. Try the float test: Drop a piece of dough in water; if it floats or hovers, you’re good (if it sinks, give it more time). My dough took about 5 hours to be ready for th...
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