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Vent: tried the overnight cold ferment on my pizza dough and I'm never going back to same day
I was always a same day dough guy, mix it in the morning and bake by dinner, but my pies kept coming out flat and pale no matter what flour I used. Tried leaving the dough in the fridge for 48 hours in a covered bowl and the difference in chew and browning at 550 on my steel was nuts. Anyone else doing long cold ferments and do you go 24 or 72 hours?
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thomas_martinez24d ago
48 hours at 550 on a steel and you're getting good browning? I tried a 48 hour cold ferment last month and my crust came out with these huge blisters but the bottom was still pale in the middle. My fridge runs cold though, like 36 degrees, so maybe the yeast just went to sleep on me. What temp is your fridge at and do you pull the dough out early to warm up before baking? I let mine sit for 2 hours and it still fought me when I stretched it.
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