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Author Topic: 72h fermentation. Bulk or balls?  (Read 641 times)

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Offline Haber

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72h fermentation. Bulk or balls?
« on: January 17, 2021, 08:51:41 AM »
Which way is better?

Offline Pizza_Not_War

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Re: 72h fermentation. Bulk or balls?
« Reply #1 on: January 17, 2021, 10:34:56 AM »
Similar for me. Bulk takes less refrigerator space so I use that method.

Offline Willthepizzamaker

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  • Location: Los Angeles
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Re: 72h fermentation. Bulk or balls?
« Reply #2 on: July 03, 2021, 11:11:44 PM »
depends on your fermentation yeast amount and dough condition?

I like little extensible dough so I ball it before 24 hours. so in 72h i like to keep 48h bulk 24 ball.


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