Cold Fermented Pizza Dough (72-Hour Crust)
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70% Hydration Pizza Dough Recipe - No More Dry Crust - My House Of Pizza
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HuffPostAbigail Abesamis Demarest
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What to do if your dough develops a thick “skin” on it while it’s in the refrigerator. This example is with pizza dough but the premise works for dough cold proofing in a banneton basket too. I did not properly cover the pizza dough I made and over the period of a couple days it formed a hard/thick skin. I thought about throwing it out, but decided to bake it up instead. . I tried to stretch the dough out and it wouldn’t stretch much, so I used the hard side of the dough as the bottom of the piz
257 viewsMay 3, 2023
FacebookAmy Bakes Bread
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Fighting your dough is the #1 sign of under-proofing 🥊 If your dough snaps back like a rubber band when you try to stretch it, you don't need more strength—you need better timing. Stop forcing your shape and start using physics: ⏳ The Fermentation Window: Learn exactly when your dough is ready to be handled. 👆 Readiness Cues: Use the "Press Test" to ensure effortless stretching. ☁️ Structure Checks: Techniques to ensure your bake is light and airy, not dense and tight. Get the Notes with 80% O
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