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Author Topic: Condensation in Dough  (Read 309 times)

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Offline Banchero

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Condensation in Dough
« on: July 30, 2022, 09:45:41 AM »
Hello all;

I understand that in order to avoid water building up on your dough ball container  (when CF) it is better to place it uncovered in the fridge until the dough cools down enough. The question is, how long can you do that for before the top dries and gets crusty? I oil the tops, but noticed a dry  tough layer only after 20-30 min. This is at 60-65% hydration range (if it makes any difference)

Any tips or advice? Thanks

Offline scott r

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Re: Condensation in Dough
« Reply #1 on: July 30, 2022, 09:58:45 AM »
An hour or two is usually sufficient here.  At 2 hours, depending on your fridge it might get a little dry, but when you close it up for the cold ferment it will re hydrate the top and fix any issues there.   I have had it accidentally happen over night and a spritz with a squirt bottle, then a rest of a few minutes fixes the problem.

Good luck

Offline Pizza_Not_War

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Re: Condensation in Dough
« Reply #2 on: July 30, 2022, 10:46:16 AM »
Put a sheet of paper towel between container and loose fit cover. Remove paper towel after a few hours.

Offline Banchero

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Re: Condensation in Dough
« Reply #3 on: July 30, 2022, 08:39:48 PM »
Excellent. Thanks everyone

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