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.