I have been doing SD NYish style for a couple of years and I'm still trying to dial in my ball fermenting process. My question is what is your ball ferment process and how you transition to baking.
What hydration (please state if it's total hydration or without starter) do you use? Do you ball ferment in separate containers or together? Do you go directly from container to turning out the dough or do you reball? If so, how long before baking do you reball.
Thank you!!!
JC
