Question regarding dough temperature


I never really looked into this but today I was thinking about it for some reason...what should the dough's temperature be before dividing the bulk rise into individual dough balls?

Should the bulk dough come to room temp first before dividing it into separate dough balls?

I'm asking because I noticed that occasionally, when I immediately start dividing and re-balling the cold dough, the tight skin on the dough balls surface can tear.

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Mike K.
posted about 4 years ago

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