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Author Topic: I did a 72-hr bulk cold ferment (before making the pizza dough ball)...  (Read 265 times)

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Offline FLDeeDee

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I think I may have ruined my first attempt.  On Saturday I made this dough (reply #2110) https://www.pizzamaking.com/forum/index.php?topic=3940.msg363403#msg363403.

I put the dough directly into the fridge for a 72-hour cold ferment -- but I did not make the dough ball before I did.  Now when I pull it out of the fridge and try to do the ball the outside/back of the dough tears each time I make a fold. Do I need to let the dough come to RT before I ball it?  Or is this a hopeless attempt?

Thank you all.
Dee Dee

Offline foreplease

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Re: I did a 72-hr bulk cold ferment (before making the pizza dough ball)...
« Reply #1 on: November 22, 2022, 12:32:35 PM »
Don;t give up. Check your other thread.
-Tony

Offline FLDeeDee

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  • Location: Rural North Florida
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Re: I did a 72-hr bulk cold ferment (before making the pizza dough ball)...
« Reply #2 on: November 22, 2022, 01:03:08 PM »
Thank you, Tony! You're the best!

Dee Dee

Offline 02ebz06

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Re: I did a 72-hr bulk cold ferment (before making the pizza dough ball)...
« Reply #3 on: November 22, 2022, 01:14:57 PM »
Thank you, Tony! You're the best!

Dee Dee

You need to watch praise like that.  He'll get a big head.   :-D
Bruce here... My cooking toys --> Pizza Party Emizione, Pellet Grill, Pellet Smoker, Propane Griddle, Propane Grill

Offline foreplease

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Re: I did a 72-hr bulk cold ferment (before making the pizza dough ball)...
« Reply #4 on: November 22, 2022, 02:26:36 PM »
You need to watch praise like that.  He'll get a big head.   :-D
:-D  It just looks big w/o hair. Donít mock the afflicted!  :-D
-Tony

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