After a cold ferment, 24, 48 or ? Hours, just wondering what you do with your dough prior to shaping?
I had been removing it from the cold container, dusting with flour, and resting on my board covered with a towel for 60-90 min.
Occasionally it develops a thin skin on the dough, not always.
I re read Peter Reinhart's instructions ,The Bread Baker's Apprentice, pg 211, 2001' 1st edition,in which he writes to spray oil on your counter , dust with flour, place dough on flour, spray with oil and cover with plastic .
Just wondering what the common home practice is with this group.
My observation in pizzerias, is that the dough is brought to the counter in a plastic box and from there stretched.