There is a way of fermenting called “Direct Fermenting”, where dough could be fermented at room temperature for 2 or 3 hours. However, we recommend controlled fermentation. In the controlled fermentation, the dough core should be at a temperature of 41 F for storage up to 2 days, if stored for a longer period of time, the core should be between 37 F and 39 F.

It should be stored for a minimum of 24 hours in shield boxes to keep the dough away from air, this is essential for an adequate fermentation. Our method, using only natural ingredients, will allow the dough ball to ferment for up to 7 days at the aforementioned temperatures.

After this 24 h period the dough will have developed its aroma, bouquet and texture and it’s ready for being baked.