flour for cold ferment

I'm wondering if there is any particular flour that is best suited for cold ferment of 2-3 days?

Particularly, say for example, would high protein flour (Giusto's High Performer) be more or less ... (more)

Tory Glenn
posted almost 2 years ago

How to avoid water condensing inside the dough container?

Every time i make pizza dough and proof it using cold-ferment
i find water drops forming on the cover of the container. After while it gets bigger and fall on the dough which makes the flour or corn... (more)

Ahmed Rashed
posted 4 months ago

Pizza Bible: CF at which temperature?

Tony,
could you please give some details about the temperature that you intended for cold fermentation? It doesn't say in the book and I believe that most problems I had when following the dough man... (more)

Ulli Haus
posted 6 months ago

Cold Bulk Fermentation Using Poolish Starter

Hey!

I am wanting to try out Tony's Neapolitan recipe and had a question about bulk fermentation when using a Poolish.

Just to go through my normal routine without using a Poolish - I normally... (more)

Rory Martinez
posted over 1 year ago

how long should it take?

I have a dough ball that is cold fermenting in my fridge. It's been in there for 24 hours, and will be in for another 24 hours before I use it.

I just took it out of the fridge after it's been in ... (more)

Tory Glenn
posted 4 months ago

no better than what I've been doing....

Ok, so I've probably tried at least five or six times to do a cold ferment, of different time durations: 24, 48, and 72 hour; usually using different flours. However, no matter what I try, I do not (... (more)

Tory Glenn
posted 8 months ago