Bulk Fermenting large batches


Hi,

I'm trying to scale up the bulk fermenting process from 3 pizzas or so to about 50 pizzas . What's the best way to store so much dough at once for the 24 hour bulk ferment?
I'm looking at 5-gallon buckets with lids.
I've had folks recommend the large clear trash bags, but I'm not sure how food safe that is.

Thanks!
Ted

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Ted Villalba
posted over 2 years ago

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At what temperature do you plan on bulk fermenting? If it's a cold ferment, do you have a refer big enough to hold a 5-gallong, food-safe bucket?

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Mike K.
posted over 2 years ago

Thanks Mike, I'm looking at 34F ,roughly, and a standard 2 door True fridge, which is 26" deep and almost 54" wide. One half will be stacked with dough trays(about 53" worth), the other side dedicated to the bulk ferment
.

- Ted   over 2 years ago

Ted,

I'd go with a 5-6 gallon tub instead of a bucket. A 6-gallon tub makes more sense to me because in that way the dough still would have some room for the rise.

What's the planned fermentation/retardation time?

- Mike   over 2 years ago


Hi Mike,

24 hr bulk ferment, then ball, refrigerate and proof for another 24-48 hours. That's what I've been doing with smaller batches.

Thanks,
Ted

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Ted Villalba
posted over 2 years ago


Looks like your batch is about 35 lbs. with that weight. You could buy 2 containers and divide your dough in half and bulk ferment. This will allow your dough to cool off quicker. Then take your two pieces out after 24 hrs in your refer and place into the mixer. Mix for 30 seconds or so, or until all the dough is degassed, then cut and ball to desired weight and proceed with another 24 hr rise.

Tony Gemignani admin
posted over 2 years ago


Sweet. Thanks for the direction!

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Ted Villalba
posted over 2 years ago


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