Dough Proofing Box - Alfa
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Description
Cold fermentation is where flavor develops, and it runs from twenty-four to seventy-two hours in the fridge. What the dough needs across that window is stable conditions.
The lid holds humidity in and keeps the fridge out. Balls rise without skinning over on the surface, and they open under your hands instead of springing back. A skin is what makes a ball tear when you stretch it, and the lid is what prevents the skin. The food-safe plastic washes clean and does not hold oil or odor between batches.
The 30 by 40 cm footprint is standard in Italian prep kitchens and it lands inside most home refrigerators. Six balls to a box. The boxes stack, so a double batch does not cost you a full shelf.
Specifications
FAQ
How long can pizza dough cold ferment in the refrigerator?
Should you oil a dough proofing box before adding the balls?
Can you stack proofing boxes in the refrigerator?
Another question?
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