I made my regular CI recipe for dough yesterday.
Was planning on having it sit in the fridge for 2.5 days.
Usually it will sit there with no activity for 24 hours
but this time it has already more then doubled and I
have 1.5 days to do.
Should I freeze then batch and make another one?
Treat this as a sponge and mix another one into it
freeze the leftover.
Take a chill pill.
There is 18 cups of dough to feed 20 people Thursday noon
Wonder why it acted so different then other batches
What I did different then usual:
Placed them in a 2 6X6X12 square containers
Just bought them for raising,
Used sealed tops on container
Usually just had plastic with rubber band, so more air tight
Mixed in mixer for 5 minutes a bit more then ususal
Used olive oil
Weight my ingredients versus volume
Any ideas ??