5 Things to Know About Transporting Yeast Dough in a Cooler

Keep the dough below 50°F Dough starts fermenting faster above 50°F, which can ruin the texture. Anything above 55°F means you should bake it immediately or punch it down and reshape.

Use a sealed container Put the dough in a sealed bag or container to prevent it from drying out or absorbing odors from the cooler.

Bury it under ice packs Place the dough under ice packs and pre-chill the cooler before packing. Keep the cooler sealed as much as possible.

Check the temperature on long trips For trips longer than four hours, use an instant-read thermometer to verify the dough is still cold enough.

Avoid leaving it in a hot trunk Even a well-packed cooler won’t keep dough safe if left in a hot car for hours. Keep the cooler in a shaded, cool spot.