I have a process for making dough. Maybe it is an old method, but it works for me. However, I’m always looking for better and faster methods.
I see cross stacking mentioned often, but it just seems like a lot more work than what I do. I am more than willing to admit that I’m totally wrong. That’s just the price of improvement! Here’s what I do now. How is cross stacking better?
- Make a starter (night before)
- Mix my dough (18 hours after making starter). Between 30 and 45 pounds (flour weight only) on any given day.
- Put finished dough ball on stainless steel table. Cover with plastic wrap. Let rest for 30 minutes.
- Divide and roll by hand. Place on sheet pans. 6 to 12 balls per pan, depending on size of balls.
- Paint dough balls with oil.
- Tightly cover sheet pan with plastic wrap.
- Place sheet pans in rollable dough rack
- Roll entire rack into walk in
- Dough ferments for two days
- Ready to bake
Things about cross stacking I don’t yet appreciate (help me out!)
- Cleaning the bins seems much more difficult than cleaning pans
- Stacking the bins seems to make getting at dough more difficult. I have my smalls at the top of my rack, mediums in the middle, and larges at the bottoms. Whatever size I need, I get. It seems to me that if they were stacked, I’d need to keep three stacks, which takes up a lot more footprint.
- Cross stacking and down stacking are extra steps
What am I missing? Please correct my ignorance!