Balling the dough question

I hope I explain this easily and properly and can get some help. Following all the steps in getting pizza Bible for the master dough recipe, I let the dough bulk ferment for 24 hours then put it in the mixer for a minute or two to degass it. Once those steps are done I am suppose to weigh out the balls and form a dough ball to then ferment for another 24 hours. The issue I have is once I degass my dough it is still cold from being in the fridge. When I go to form my dough balls they seem to be tougher to work with and form without it tearing and overall not looking smooth. If I let them sit for a little bit and warm up its easier to work with and form a more consistent dough ball. I guess i am wondering what the proper way would be? It doesn't say anything in the book clearly and I'm just trying to follow as closely or properly as possible.

Jacob K.
posted over 1 year ago

Save 0

yep, that's the way it goes. No worries. If you work the ball in your hands for a while, it should be okay. I prefer to the ball it after making it, and think that's an orthodox procedure. Just remember to degas & reball after 24 hours. Good luck! send pics

Thumb 20170515 140001  4
Maria .
posted over 1 year ago

Sign In to reply to this post