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Author Topic: CT & RT?  (Read 206 times)

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Offline GazzaChapps34

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CT & RT?
« on: October 31, 2021, 03:14:56 AM »
Hi all,
Just need to but if help around the CT & RT timings.
Iíve never done CT before but want to give it a go.
For the example Iíve attached, could I RT for 2 hours bulk. Then ball and CT for 24 hours. Before leaving them to come to RT @ the final 3 hours.
Have I read that correct?
Or do I need to do the RT all in one go?
Any help would be appreciated.
Thanks.

Offline Rolls

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Re: CT & RT?
« Reply #1 on: October 31, 2021, 09:44:37 AM »
For the example Iíve attached, could I RT for 2 hours bulk. Then ball and CT for 24 hours. Before leaving them to come to RT @ the final 3 hours.

Yes, that would work and it's what I do.  The initial RT period is to stimulate fermentation, while the final period at RT is to temper the dough, in order to facilitate stretching. 



Rolls
Parmigiano-Reggiano doesn't come in a green box!   - Chef Jean-Pierre

Offline GazzaChapps34

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  • Posts: 14
  • Location: United Kingdom, Swindon
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Re: CT & RT?
« Reply #2 on: November 02, 2021, 08:44:59 AM »
Thank you for that 👍🏻

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