Dough - Pizza bible steps

I was following the steps in the book starting from page 22 with the ingredients, page 24, day 1: make the dough, kneading, Bulk fermentation...
So after the kneading, we will leave the dough to rise at room temperature by 25% / 50% in size, then we will transfer it in the refrigerator for the bulk fermentation, 24 hours.
The day after we will make the balls and we will transfer them immediately in the refrigerator or do we leave the balls at room temperature and let them to rise by 25% / 50% before transferring in the fridge for other 24 hours?

Paolo Nicoli
posted 8 months ago

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