Pretzel Making - Saving Dough - Help Needed!
I started a small pretzel company and it's quickly getting larger and larger. I'm trying to figure out a way to save dough so that I don't have to make multiple batches since this is a bread dough and can easily over rise and go bad.
I just purchased a very large mixer that can hold up to 200 pounds of dough. However, I only have four employees for now and they can only handle 50 pounds of dough at a time. I would love to be able to make a 200 pound batch, let 50 pounds of it rise and then somehow save the other 150 pounds of dough for use later in the day. I know I can put it in the refrigerator but what is the best way to do this? I was thinking ...
1. Make 200 pounds of dough
2. Take 50 pounds, let it rise and then twist into pretzels.
3. Take other 150 pounds and chunk it into 3, 50 pound batches. Before it rises (?) immediately out of the mixer, portion it into 50 pound batches and put in the refrigerator.
4. Every 30 minutes take out a new batch of 50 pound dough and let rise for 1 1/2.
Does this make sense? I would love any input on this. I have been having so much difficulty with scaling and making this in large batches!