emergency dough use - low on storage space?

[system]

somedays we are hit with an onslought of pie consumption we are caught with our pants down for dough for skins. We are limited for space so we cannot stockpile 1-2 days worth.

What are the cons of using dough after it has been proofed just the 2 hours (opposed to the 2 hrs + 12 hrs). Also anyone using the idea of making skins and storing them as opposed to proffing boxes (much less room taken up by stacked skins) are you seeing or tasting any differences than made to order?
Any suggestions would be grateful, as more space is impossible in the store.

Thanks You!!!

 

[wa_dave]

Prior to moving to making our dough in the evening and storing bulk in the coolroom for 18 hours we used to make the dough up at around 11.00 am (leaving it covered with a plastic sheet in the mixing bowl) and start rolling it into skins on screens at 3 pm, leaving it to proof on racks at room temp for a further 1 hour before the shop opens. This worked well for us and the previous owner in his 8 years at the shop.

If skins are required really quick before the final 1 hour we slide the screen/skin into the exit end of the oven (MM conveyor) to use the oven heat to quick proof. There is no evidence of quality difference outside the very odd time some bases not rising as much as a normal proofed skin, but this is the exception rather than the norm. Customers haven’t made any comments on loss of quality so it must be working OK, plus the finished goods tend to look the same as normal.

I wouldn’t do itall the time but when you get desperate anything goes, within reason.

Dave
Perth, Western Australia

 

[Tom_Lehmann]

Donald;
Many of the take and bake stores inventory just the dough skins. If you are REALLY short on space just come in early, make an emergency dough and begin making your dough skins, put them on screens and place in the cooler immediately after forming. After they have cooled for about 30 minutes you can begin stacking them with a piece of parchment paper between each dough skin.
The only real down side to doing this is the lack of fermentation on the dough which will reduct the potential for crispiness and flavor. Everything has a price.
Tom Lehmann/The Dough Doctor

 

[system]

maybe you could change your production method & begin making a “sponge” dough on a regular basis…that can be stored in bulk format longer and can be finished/mixed as needed & you’ll still have a semi-fermented product/taste…