Hello folks. I’ve been lurking here taking in as much info as possible for the last few months. I took the plunge, and opened a new restaurant, (my first) a couple of months ago. Things are going pretty well.
We started with a 20 quart mixer ( I know, very small, but it was what I could afford), outgrew it, and I recently bought a Hobart hl-600. What a difference. No more 8 batches of dough per day!
Here’s my issue: we don’t have a walk in, and I’m storing my dough in a 4 door pizza prep station. What’s happening is that the dough in the bottom dough boxes starts to blow out too soon. Say I make it on Sunday night, it is fine on Monday, but by Tuesday, it is blown in the lower stack. The prep station is at 34-36 degrees.
I’m using 1 oz of instant yeast in a 26 lb batch with 16 lbs of Water. I cross stack for two hours before covering. Any ideas?
Thanks so much!