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Author Topic: Bulk and Cold Fermenting  (Read 412 times)

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Offline maxscorpio

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Bulk and Cold Fermenting
« on: January 03, 2020, 03:53:04 PM »
Hey all,

Just wanted to get some input for bulk fermenting. 

I'm working with roughly 25 lbs of 67% hydration, 0.4 IDY dough (I can go into more details if needed).

I'm wondering, 1) what's the best vessel for this (e.g. a bucket) 2) what should I consider with time constraints - I'm new to bulk fermentation. 

My recipe is great and tuned in for mixing and balling straight out of the mixer; and then doing a 3 day ferment.  But it's a small recipe.

I'm looking to scale up and wondering what I need to consider.

The main reason I'm bulk fermenting is SPACE.   

Thank you all, this forum has been the best thing in my world!
« Last Edit: January 03, 2020, 03:56:06 PM by maxscorpio »

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