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Author Topic: Form balls before or after 2nd fermentation?  (Read 290 times)

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Offline desmo900

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Form balls before or after 2nd fermentation?
« on: May 02, 2021, 02:54:39 PM »
Had my second round of bakes in the new carbon oven, and was very happy with results, but I plan on experimenting with different variables such as room temp fermentation and cold fermentation and length of time. In any case, is there a rule of thumb that dictates if you should divide the main dough ball into the individual pie balls before being covered up and put away for an overnight rise, or let it rise overnight as a large ball and then divide after the long proof?

Offline Pandasbecats

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Re: Form balls before or after 2nd fermentation?
« Reply #1 on: May 04, 2021, 02:16:21 PM »
Reballing after a long bulk proof is what Iíve always done. Gives the dough more longevity when reforming it and less chance of slackness.

Not sure of any rule of thumb, but there was a thread with research backing on here for why this was the case with reballing
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Online Pete-zza

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Re: Form balls before or after 2nd fermentation?
« Reply #2 on: May 04, 2021, 02:25:37 PM »
desmo900,

Recently, questions like yours, plus some related issues, led to these threads that might be of interest to you:

https://www.pizzamaking.com/forum/index.php?topic=68947.msg665688#msg665688, and

https://www.pizzamaking.com/forum/index.php?topic=69410.msg668822#msg668822

Peter


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