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Author Topic: Proof time for Pizza Camp dough recipe  (Read 230 times)

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Offline jumpsuit23

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Proof time for Pizza Camp dough recipe
« on: August 09, 2021, 09:00:37 PM »
Looking for some guidance for proofing my dough for the Beddia recipe. In his book he suggests a room temp proof of 3-4 hours after balling.
Has anyone used this method for the recipe? For 70 percent hydration I'm worried this will allow the dough to warm up too much, making it too difficult to handle.

Offline Pizza_Not_War

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Re: Proof time for Pizza Camp dough recipe
« Reply #1 on: August 09, 2021, 09:10:14 PM »
Game time decision. Depends on how well fermented the dough is and what your room temperature is. 4 hours would normally be too much for me.

This isn't specific for pizza camp.

Offline jumpsuit23

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Re: Proof time for Pizza Camp dough recipe
« Reply #2 on: August 09, 2021, 09:16:24 PM »
If I follow the recommendation of a 24 hour bulk ferment and then ball the next day. Do you think three hours room temp ferment would be excessive?

Offline jumpsuit23

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Re: Proof time for Pizza Camp dough recipe
« Reply #3 on: August 09, 2021, 09:16:54 PM »
Bulk ferment also taking place in the fridge.

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