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I go directly to balls. On a 50lb bag of flour, my goal is to ball up all dough and get them in the fridge in under 10 minutes. Cold ferment 24 - 48 hours.
Is this based on restaurant efficiency or do you feel this is the best for taste as well?
Hi,I just came upon this -I ALWAYS use sugar in my dough formulas. The dough generator website is wrong - probably dropped out the sugar by accident.