WPP Dough Proofing Guide
*Days are a general guideline, dough may take longer or shorter to proof and days may vary due to cooler conditions and temperatures.*
Day 1: Dough is frozen. Place dough into proofing trays and put in cooler. Make sure trays are sealed. Larger dough balls may take longer to thaw.
Day 2: Dough thawed and starting to proof, not ready for use yet.
Day 3: Dough nearly proofed, could be used after some floor time.
Day 4: Dough is proofed and ready to use.
Day 5: Dough is proofed and ready to use.
Day 6: Dough is proofed and ready to use.
Day 7: Dough is proofed and ready to use. Bubbles will start forming, this is normal.
Day 8: Dough is a little over proofed but may still be used if needed. Dough will start collapsing some and giving off a “beer” odor which will grow stronger as dough goes bad.
Day 9: Dough is bad, throw out. The “beer” odor will be very strong and dough will have collapsed.