I was hoping to get some advice on this recipe. I have made it a few times by following the recipe in the book, but as you probably know that recipe just has you make the dough the day of. I tried to do a cold ferment on mine and when I came back to it a few days later it looked like a puddle.
I saw someone mentioned they reballed and then let it rise again for another 24 hours, but does anyone know what they do in the restaurant?