How to Properly Defrost Your Dough.

Defrosting dough correctly will ensure optimal texture and flavor. Here are various methods to achieve this using a variety of tools.

Method 1: Room Temperature Defrosting

Container Preparation: Place the dough directly into a clean, unfloured container. Do not use flour or semolina on the dough during this process.

Defrosting Time: Let the dough sit at room temperature for 4-6 hours. Time may vary due to temperature.

Check Readiness: The dough is ready when it has doubled in size and reaches an internal temperature of 65°F.

Method 2: Refrigeration Defrosting

Container Preparation: Place the dough in a container without any flour or semolina.

Defrosting Time: Let the dough defrost in the refrigerator overnight.

Final Room Temperature: After refrigeration, allow it to sit at room temperature for an additional 2 hours to achieve proper rising.

Check Readiness: Again, make sure it has doubled in size and reached an internal temperature of 65°F.

You are now ready to Stretch the Dough.

Please check out our video on “How To Stretch Your Dough”