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.

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.

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!