Chef Forum banner
1 - 1 of 1 Posts

·
Registered
Joined
·
48 Posts
A good procedure is also to make them up and freeze them before proofing.

Make a colder dough, do your first rise, cut out. Blast freeze, or just place in the freezer.

Pull out the night before, proof and fry.

You may have to play with the technique using your equipment and formula, but with some tweaking it should be fine.

carltonb 
 
1 - 1 of 1 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Top