HOW TO DEFROST & USE:

Leave overnight in refrigerator to fully defrost. Or defrost on counter if intended to use same day.

Once defrosted, roughly 2-3 hours before wanting to bake with, remove dough from bag and on a floured surface, shape the dough into a ball to build some tension, then leave on floured surface/baking pan/plate covered in room temperature to fully finish proofing! Monitor between 2-3 hours: this will be based on your ambient room temperature. You are looking for the dough to be soft & puffy. The warmer the room, the faster the proof.

Fully defrosted dough will last in fridge up to 2-3 days, before it starts to become “weaker”. Still tasty, just not as much oven spring! Makes for great flatbreads and garlic knots!