Bulk Cold Fermination

Hi Guys,
I'm just after some help with cold bulk fermination to cook Neapolitan style pizza at home in my woodfire oven.
im working with about 58-60% hydration and  0.5% yeast and about 2.5%salt.
I cold bulk ferment for 24hrs in the fridge then remove from the fridge to punch the air out of it before creating the dough balls for a further 24hrs in the fridge.
Before making the dough balls should I bring the bulk fermination dough to room temperature or do it while it is cold?
i did it cold for my first run and the dough was hard to work with.

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Daniel Borg
posted about 1 year ago

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I'd let it sit for 30-45 minutes after it comes out of the fridge before scaling and balling. Makes it a bit easier.

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Mike K.
posted about 1 year ago

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