Author Topic: Bulk ferment and cold ferment  (Read 696 times)

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Offline TGriegs

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  • Location: Charlottesville va
Bulk ferment and cold ferment
« on: December 10, 2013, 11:30:04 PM »
Hey there new to the forum and this is my first question. Been making pizza for a while at home but just getting into getting better at it.  Currently my hydration % is 65 and I use 00 flour for the texture but add  .5% vital wheat gluten for dough strength. I been toying with a starter and fresh yeast. What do you find to be better?  I've been making the dough letting it rest for a bit then shaping the balls and letting the refrigerator do the cold ferment. I've been reading some about the bulk ferment before shaping at a higher temp and would like more info thanks for the help!


 

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