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  • #61 by Legionz on 20 Jun 2022

  • 6.   Room ferment 8- 12 hours, depends


    Do you mind sharing your dough recipe? This 8-12 hour room ferment before baking is interesting to me. I've gone 5-6 hours before in a 70 degree room, but the dough looked like it was starting to deflate. I'm curious how you can go 8-12 hours before parbaking.
  • #62 by nickyr on 22 Jun 2022
  • Do you mind sharing your dough recipe? This 8-12 hour room ferment before baking is interesting to me. I've gone 5-6 hours before in a 70 degree room, but the dough looked like it was starting to deflate. I'm curious how you can go 8-12 hours before parbaking.

    Post 210 on https://www.pizzamaking.com/forum/index.php?topic=66053.210 is the recipe he was using when he posted this process

    My posts #22, 23, and 28 on this thread have it adapted for home use.
  • #63 by Legionz on 26 Jun 2022
  • Do you mind sharing your dough recipe? This 8-12 hour room ferment before baking is interesting to me. I've gone 5-6 hours before in a 70 degree room, but the dough looked like it was starting to deflate. I'm curious how you can go 8-12 hours before parbaking.
    thanks!
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