Place the unproofed frozen dough in the recovery so the proofing process will already start in the recovery. This pre-proofing benefits the quality of the dough. Another advantage of proofing with the recovery is that the dough has a longer baking tolerance.
In short, this means:
- Optimize slow proofing process
- Increase the quality of the dough
- Multi-purpose: defrost and (pre-)proof