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Author Topic: divide dough before first proof/prove?  (Read 165 times)

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Offline mark katzman

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divide dough before first proof/prove?
« on: April 14, 2021, 05:01:53 PM »
Hello. I am new here and am not sure this is the proper place to ask this and I apologize if it has already been asked.  I am working on a Roman style crust - Forno to be exact.  I am using Nuvola Super W 320 - 340.  Mixing with a Kitchenaid mixer.  The dough today was 85F / 30C when I finished mixing.  In the past I have proved and fermented in bulk and divided it only after the second proof. Today I split it in half before the first proof.  Any reason I should not do this?. The dough really wanted to stay together.

Any other classic Roman dough recipes out there?

Thanks!  Mark

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