Author Topic: A swedish crust  (Read 4937 times)

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Offline fagilia

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Re: A swedish crust
« Reply #120 on: August 30, 2014, 04:47:01 PM »
Ahh ok. No my belief is that they do bulk fermentation until the morning. And then ball for service the same day. Dont know exact what times though. Also i dont know how long bulk ferment is but they told me total fermentation was at least 24hours. This is my belief i have not seen it beeing practised. They make all dough in one place so probably some guys make dough all day long.


 

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