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Author Topic: Six day ferment  (Read 156 times)

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Offline wesslock

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Six day ferment
« on: September 15, 2021, 08:55:06 AM »
Hello , has anyone went as long as six/seven day ferment.  I usually like to do 72 hour but I will be away and would like to be able to make the dough a week in advance. Can i just use pizzapp to adjust yeast ?   When does dough become unusable ?   Using a high gluten flour and cooking in a wood oven.  Currently most of the time in fridge is balled , would like to keep the workflow just longer time.

thanks

Mike

Offline foreplease

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Re: Six day ferment
« Reply #1 on: September 15, 2021, 09:00:02 AM »
Yes, you will be fine. Make the dough with very cold water and get it into the fridge right away.
-Tony

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