P pizzafanatic New member Nov 25, 2008 #1 What’s the best temp to hold dough to minimize proofing? Last edited: Feb 18, 2020
T Tom_Lehmann Moderator Staff member Nov 25, 2008 #2 The recommended temperature to hold dough at to retard fermentation/proofing is 38to 40F. Tom Lehmann/The Dough Doctor Last edited: Feb 18, 2020
The recommended temperature to hold dough at to retard fermentation/proofing is 38to 40F. Tom Lehmann/The Dough Doctor
