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Author Topic: Dough Management  (Read 456 times)

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Offline Josie Moore

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Dough Management
« on: June 30, 2012, 03:39:56 AM »
WHen taking dough balls out of fridge after a cold ferment is it best to bring to room temp, then continue to shape etc or is it better to roll into balls again while cold and then let come to room temp? Also should cold fermented balls be covered at all times, even once out of the fridge while warming to room temp?
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Offline franko9752

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Re: Dough Management
« Reply #1 on: June 30, 2012, 07:55:04 AM »
A couple of hours is fine after taking the balls out of the cooler, the ball should be around 55-60 degrees for shaping. Keep them covered at all times or a dry crust will form. i never reball after taking out of the cooler.
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Offline communist

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Re: Dough Management
« Reply #2 on: June 30, 2012, 09:20:21 AM »
Quote from: Josie Moore on June 30, 2012, 03:39:56 AM
WHen taking dough balls out of fridge after a cold ferment is it best to bring to room temp, then continue to shape etc or is it better to roll into balls again while cold and then let come to room temp? Also should cold fermented balls be covered at all times, even once out of the fridge while warming to room temp?
   i agree!
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Offline Chicago Bob

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Re: Dough Management
« Reply #3 on: June 30, 2012, 11:10:13 AM »
This was just discussed ....http://www.pizzamaking.com/forum/index.php/topic,19699.20.html
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« Last Edit: June 30, 2012, 11:18:37 AM by Chicago Bob »
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