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I only know how to make dough by the 50 pound bag, but we usually leave it at room temperature for about 6 hours, then fridge it. It can be used after about 4 hours at room temp, but has to be docked (poked full of holes to prevent bubbles) a lot more. It's easier to work with when colder. I can post a video of how to do crusts pretty if anyone is curious, I only do a few hundred a day.  Edit: We use metal screens with a natural gas conveyer belt oven at 455 for 6 minutes and 10 seconds.
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Jan 20, 2012 10:37
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| # ¿ May 1, 2024 15:49 |
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