Referring to KAF recent article, " No Knead Pizza Crust" To build one 14"
With 13 oz of flour and 12 oz of water, we are in Pizza soup - however, their article does end up with a dough which is baked after 2 hours of fermentation. Can someone explain the relationship of less hydrogenation and more fermentation time? I am referring to cold fermentation for several days - don't you get a better flavor with the longer fermentation period?
thanks, my first posting