Proofing Protocol
R&D TOOLDefine your fermentation timeline — bulk fermentation rest, portioning, cold fermentation duration, and room temperature proofing for maximum flavor development.
Proofing & Fermentation Schedule
Customize stages, duration, and target temperatures for your dough timeline.
| # | Stage | Phase Name | Duration | Temp | Notes | ✕ |
|---|
Stage Definitions & Reference
Understanding each stage in the fermentation & proofing process.
Bulk Ferment
Rest dough as one large mass covered at room temperature to build initial gas and yeast strength.
Portioning
Divide dough into individual portion weights and roll tightly into smooth, round dough balls.
Cold Ferment
Place sealed dough tubs in refrigerator at 38°F–40°F for 24 to 48 hours to develop rich ferment flavor.
Room Proof
Take dough tubs out of fridge 2 hours before baking so dough warms up and relaxes for easy stretching.
Fermentation Guidance
Cold fermenting dough relaxes gluten and allows yeast & enzymes to create complex organic acids for crispness and aroma.