Author Topic: ferment problem  (Read 515 times)

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Offline ozz555

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ferment problem
« on: August 14, 2013, 07:30:24 AM »
Hey everyone!
first of all i hope youll understand my problem, because my english is not the best.
so i want to make a pizza dough with 1,5 kg flour and i am using txcraig1 recipe (np style). my problem is that my fridge is so small that i cant ferment the hole dough in it for 24hours...
what to do now? should i directly form the dough balls, put them into boxes and ferment them 48hours?
best regards ozz555


Offline JD

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Re: ferment problem
« Reply #1 on: August 14, 2013, 08:07:08 AM »
ozz555,

You should post this question directly to Craig since it is his recipe. He will probably want to know more about your fridge temperature, because he does not use a refrigerator but a homemade proofing box that maintains a higher temp than a fridge (~65F/18.25C)

Josh

Offline ozz555

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  • Location: Germany
  • I Love Pizza!
Re: ferment problem
« Reply #2 on: August 14, 2013, 08:29:43 AM »
oh, so it isnt a cold femerntation!? thanks for the advice!
best regards

Offline JD

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Re: ferment problem
« Reply #3 on: August 14, 2013, 08:38:28 AM »
Have you read this? http://www.pizzamaking.com/forum/index.php/topic,20479.0.html

It's the link after "Here is how I bulk Ferment"
Josh