Thawing Methods
There are various methods for thawing, but we highly recommend using the refrigerator method. This method is known to yield the best results for our frozen dough products.
| Thawing Methods | Temperature | Notes. |
|---|---|---|
| Refrigerator Thawing | 0°C to -4°C | Cover the dough with plastic wrap to prevent drying. |
| Room Temperature Thawing | 25°C to 27°C | Cover the dough with plastic wrap to prevent drying and moisture. |
| Thawing with proofer | × | Do not use this method as it can excessively wet the surface. |
| Microwave Thawing | × | Do not use this method as it can result in uneven thawing. |
Dough Conditioner
Having a Dough Conditioner in your kitchen would be ideal. It ensures perfect thawing and even handles proofing automatically, allowing for hassle-free and precise dough preparation.
- Place the frozen dough inside.
- “Freeze” to keep the dough in a frozen state, temporarily halting fermentation.
- “Retard” to initiate thawing and suppress fermentation while temporarily storing the dough.
- “Pre-proofing” to even out the dough’s temperature differences before the final fermentation.
- “Proofing” for the final fermentation.
- Once ready, proceed to baking.