Author Topic: High Hydration vs. Cold Fermentation or both?  (Read 529 times)

0 Members and 1 Guest are viewing this topic.

Offline 72carsonla

  • Registered User
  • Posts: 2
High Hydration vs. Cold Fermentation or both?
« on: January 16, 2012, 01:25:44 PM »
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

Noni-pzz


 

pizzapan