Rich San Francisco Sour Dough Bread Dough, 18.5 Ounce -- 24 per case.

PROOF & BAKE BREAD DOUGH SAN FRANCISCO SOURDOUGH A distinctively sour tangy bread popular in California. Proof-and-bake format. Preparation instruction: 1. REMOVE DESIRED AMOUNT OF FROZEN DOUGH PIECES FROM FREEZER. 2. PLACE FROZEN DOUGH PIECES ON PAPER LINED SHEET PANS. 3. PLACE PANS ON COVERED RACK AND PUT INTO RETARDER OVERNIGHT. 4. REMOVE PANS FROM RETARDER AND ALLOW PIECES TO WARM UP FOR 15 MINUTES. 5. ROUND UP AND LIGHTLY FLATTEN THREE (3) DOUGH PIECES. PLACE ON A PAPER LINED FULL SHEET PAN. ROUNDING THE DOUGH PIECES IS OPTIONAL. 6. ALLOW DOUGH PIECES TO WARM UP FOR ANOTHER 15 MINUTES AND THEN PLACE PANS INTO PROOF BOX AND PROOF TO DOUBLE IN SIZE. 7. REMOVE PANS FROM PROOFER AND EGG WASH TWO (2) TIMES BEFORE CUTTING DESIRED AMOUNT OF SLITS ON TOPS OF LOAVES. 8. BAKE AT 400°F (205°C) FOR 25-30 MINUTES. 9. ALLOW BAKED LOAVES TO COOL BEFORE PACKING.