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Author Topic: 48 hour room temperature proof...bad or not?  (Read 361 times)

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Offline Kekogl08

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  • Location: Fond du Lac, WI
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48 hour room temperature proof...bad or not?
« on: July 02, 2019, 04:54:59 PM »
Made the DKM cracker crust  recipe on Sunday night, it called for a 24hr rise at room temp. I completely forgot about it somehow and it’s now at 48 hours... is it still good?

Offline bobgraff

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Re: 48 hour room temperature proof...bad or not?
« Reply #1 on: July 02, 2019, 09:18:20 PM »
My prediction:  better flavor, but slightly less crisp.  I would most definitely bake it!
Bob

"I learn each day what I need to know to do tomorrow’s work." - Arnold Toynbee

Offline The Dough Doctor

  • Tom Lehmann
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Re: 48 hour room temperature proof...bad or not?
« Reply #2 on: July 02, 2019, 10:59:21 PM »
Just don't over work it when you're rolling it out, I think it'll be fine.
Let us know how it turns out.
Tom Lehmann/The Dough Doctor

Offline Kekogl08

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  • Location: Fond du Lac, WI
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Re: 48 hour room temperature proof...bad or not?
« Reply #3 on: July 03, 2019, 04:57:36 PM »
Rats! Didn’t see these responses in time last night and I tossed it but holy COW that alcohol funk smell almost got me drunk when I opened the tub !

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