2d (edited) • Bread Banter 💬 🥖
Question cause I do not remember the answer.
Making pizza dough for Detroit style pizza. Think Sicilian pizza dough, and the recipe I use is make it in one day. I made the dough tonight and letting it bulk ferment. Do I let it go to double then put in fridge or just to a percentage and put in fridge? I can't remember the rule. Old age can suck!
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Question cause I do not remember the answer.
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