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Author Topic: The Bellucci Sicilian  (Read 8731 times)

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Offline Legionz

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  • Location: San Diego
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Re: The Bellucci Sicilian
« Reply #60 on: June 20, 2022, 10:17:55 PM »

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.

Offline nickyr

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Re: The Bellucci Sicilian
« Reply #61 on: June 22, 2022, 11:50:40 PM »
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.

Offline Legionz

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  • Location: San Diego
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Re: The Bellucci Sicilian
« Reply #62 on: June 26, 2022, 03:24:32 PM »
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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