My dough sometime seem to be very bubbly , there are large bubbles come out on the edge and center of the crust, is it too bubbly ? Is it normal ? If it is abnormal , what was wrong ? under fermented or over fermented ?
The recipe is ‘master dough without starter’. I uesd 0.4% of instant dry yeast instead of 1.0% active dry yeast cause it is hard to found ADY in my country. And the temperature of my fridge is not stable, it changes from 36 to 50 degree anytime , so i cutted down the amount of yeast to 0.4% .
This dough is fermented in the fridge for 48 hours,it is 64 degree before stretching. I only uesd tomato sauce and simple ingredients on it ,baking with 570 degree.There are some giant bubbles on it . Is it fermented properly ?
The book said that the dough have to rest in room temperature for one hour after kneading , what is the purpose ?One hour is base on what temperature ? Cause Room temperature in summer and winter is much different .