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Mark,I'm not sure I fully understand your question but does this thread address your question?:http://www.pizzamaking.com/forum/index.php/topic,24284.0.htmlPeter
Mark,Thank you for the clarification. What threw me off is that normally one does not "bulk" ferment only a single dough ball. The common approach is to make a bulk dough for several pizzas and do the division into individual dough balls at a later point in time. And this approach is most typically used for an ambient temperature fermentation, such as at room temperature or a controlled temperature that is optimum for dough fermentation. Peter