4 ms·
Could this process of making the dough be done in a factory, while restaurants get premade dough ?
by petra 7y ago
Could this process of making the dough be done in a factory, while restaurants get premade dough ?
- dragontamer 7y agoDo you like uneven bubbles in your dough? Because that's how you get uneven bubbles in your dough. Rise -> Proof -> rise again is the only way to evenly distribute the yeast. And you have to do it immediately before baking. The dough could probably be mass-manufactured in a factory somewhere. But dough isn't very hard to make, and flour is WAAAAAAYYYY easier to store than live dough. Would you rather be storing flour at your kitchens (which stores basically indefinitely at room temperature)... or would you rather be storing dough at your kitchens (which goes bad within 2 or 3 days and needs to be refrigerated). EDIT: It isn't so much that the dough "goes bad" as much as it "turns into sourdough" after a while. --------- Hmm, a lot of commercial kitchens (ex: Auntie Annes, Costco) clearly use premade dough mass produced somewhere. Maybe they mix the dough upon receipt or something.
- behringer 7y agoWhat's wrong with uneven bubbles. Those are the best parts sometimes.
- dragontamer 7y agoThe main issue with bubbles is their inconsistency. One pizza may have huge bubbles, while another one may not. The "chewiness profile" across the dough changes, so its going to make quality control a bit harder. You can make a dough chewier or crispier by adding more (or less) water, yeast, salt, sugar, etc. etc. Ideally, you figure out the "ideal chewiness" and then make it consistently throughout the dough.
- SkyBelow 7y agoImagine a pizza robot where you could specify the extent of uneven bubbles in the dough. Now that is innovation.