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Author Topic: Rise Time  (Read 340 times)

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Offline kelstu

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  • Location: Los Angeles
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Rise Time
« on: August 23, 2019, 10:20:21 AM »
I was planning to make chicago deep dish dough last night and let it slow rise in the fridge for about 20 hours, but I realized I was missing an ingredient.  Too tired to hit the store, I'm headed there now.  Should I make it and put it in the fridge for 6 hours or should I just let it sit on the counter for 6 hours?  Or should I make it later in the day?  I usually always do a slow rise in the fridge, I like the end result, but now I'm worried it won't taste as good and I'll end up with delivery. 

Thanks,
Kelly

Offline The Dough Doctor

  • Tom Lehmann
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    • Dough Doctor
Re: Rise Time
« Reply #1 on: August 23, 2019, 01:32:18 PM »
You're not going to get the same flavor or textural properties with a 6-hour dough that you would get with a 20-hour cold fermented dough. So now that you have the "ingredient", make your dough and give it the usual 20-hours cold fermentation.
Tom Lehmann/The Dough Doctor

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