Sorry for my poor english..
I have made dough using the following formula. 320g each dough ball
Flour 100%. 1000g
Water 50%. 500g
Salt 1.7%. 17g
Sugar 2%. 20g
vegetable Oil 3%. 30g
SAF semi dry yeast 0.5%. 5g
After mixing I placed the dough balls in the sealed plastic envelopes, and then in the refrigerator for 48hour cold rise.
Out from the oven, there were some abnormal small in the dough, I think the smell was flour smell or fermentation smell.
I tried many kind of flours, all with this kind of smell. Who cantell me what is this smell?
This smell is very strong.
how can I make a pizza without this smell? Or less strong?