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 over 2 years ago

Pizza Bible: CF at which temperature?

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 over 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 over 2 years ago

Cold Bulk Fermentation Using Poolish Starter


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 3 years ago

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 about 4 years 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 over 2 years ago

What's happening with my Cold Ferment process?

I've been making pizza for a while, but just recently I was turned on to a great recipe that calls for cold fermenting which is my first experience with it (I never knew what I was missing all t... (more)

tim guthrie
posted 9 months ago

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. ... (more)

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Daniel Borg
posted over 1 year ago