Author Topic: Not getting better flavours from retardation  (Read 1942 times)

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Offline JF_Aidan_Pryde

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  • Location: Bay Area, USA
Not getting better flavours from retardation
« on: September 27, 2005, 01:29:43 PM »
Hi all,
Despite all the talk of storing the dough in the fridge for one or two nights for the flavour to develope, I simply can't replicate it.

From the same batch, my counter rise, one night rise and two night rise taste indistinguishable. In the end, I probably prefer the counter rise, since the dough is less wet from overnight hydration and handles better.

I am using general purpose (12% protein) flour with a home oven. Even Steve says the taste benefits from retardation are minimal. Has anyone made much better tasting pizza using GP flour and regular oven with retardation?