Foolproof, No-Proof,
All Flavor.
Guttenplan’s Frozen Dough is proud to introduce a new way to bake: Cooler to Oven, our cold fermentation process that delivers exceptional flavor, consistent results, and simplified prep—all without traditional proofing.
Designed with efficiency in mind, this foolproof, no-proof method eliminates the guesswork and labor of floor proofing, while enhancing the signature tang and crust of sourdough breads.
Why Cold Fermentation?
Cold fermentation allows dough to slowly ferment under refrigeration, unlocking deep sourdough flavor, a crisp crust, and a chewy, airy interior—all while simplifying your back-of-house workflow.
✅ Simplified Prep
No need to monitor proofing times. Just pan, refrigerate, and bake. Perfect for operators who need flexibility and consistency.
✅ Labor-Saving
Skip the floor proofing step and save hours of active labor each week. Less handling = less room for error.
✅ Foolproof Results
No guessing. No over-proofing. Just artisan-quality bread every time.
Artisan-style crust blisters for a rustic look and crunch
A Signature of Artisan Quality
Those tiny bubbles on the crust? They're called blisters—and they’re one of the most sought-after signs of artisan bread.
Thanks to our Cold Fermentation / Cooler to Oven process, our sourdough products naturally develop these delicate surface blisters during baking. It’s more than just a visual cue—it’s a sign of proper fermentation, controlled hydration, and expert handling.
Why Blisters Matter:
Visual Appeal: Rustic and hand-crafted, blisters give bread a premium, bakery-style look that stands out on shelves and in service cases.
Texture: These bubbles contribute to a crisp, crackly crust that enhances the eating experience.
Flavor Depth: Blisters are often the result of well-developed dough and long, slow fermentation—bringing out that signature sourdough tang.
How It Works:
Pan product dough on a tray using pan release spray or parchment.
Cover with a rack cover and refrigerate in a cooler for 42 hours.
Score if desired.
Bake at 380°F for 18 minutes, using 5–8 seconds of steam. (Depending on product)
Let cool before packaging or serving.
Ready to make the switch?
Contact your Guttenplan’s representative to learn more about adding Cooler to Oven baking to your operation.
