What is the main purpose of cross stacking dough trays during proofing?

The main purpose of cross stacking dough trays during proofing is to ensure air flows evenly throughout the stack. This practice optimizes the proofing process by allowing for better circulation of warm, humid air around the dough, which is essential for proper fermentation and rising. When trays are stacked in a cross pattern, it creates gaps that enhance airflow, reducing the risk of any one tray being too hot or too cool and ensuring that all dough pieces receive consistent warmth and humidity. This uniform exposure is crucial for achieving the desired texture and volume in the final baked product.

While saving space in the proofing area may be a consideration, the primary goal remains to facilitate airflow, as proper air circulation significantly impacts the dough’s proofing effectiveness. Maintaining visual appeal or preventing dough from sticking are secondary concerns that are typically addressed through other means, such as using treated trays or ensuring the dough is properly prepared before placing it in the trays.