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putting dough in fridge - Forno Bravo Forum: The Wood-Fired Oven Community

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Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.


To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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putting dough in fridge

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  • putting dough in fridge

    i experimented with my dough. last night i made a dough and put it in the fridge right away. then at about 10 this morning i pulled it out and put it close to the fire for a couple hours.

    it seriously turned out to be the best dough i have ever made. do any of you guys do this? any tips for the future?
    Pizza is not food... it is art.

  • #2
    In many sourdough recipes, you slow down the second rise by putting the dough it the fridge (or in a retarder if you are a professsional baker). This lets the yeast and flavor develop slowly. I have done it with pizza dough, usually just becuase I am behind schedule. Glad to hear it was delicious!

    Drake
    My Oven Thread:
    http://www.fornobravo.com/forum/f8/d...-oven-633.html

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    • #3
      Agreed. Making your dough the day before, and getting to the dough ball stage, then putting the balls in the refrigerator to rest over night give you dough time to develop flavor.
      James
      Pizza Ovens
      Outdoor Fireplaces

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