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



Forno Bravo Forum Thread Message

Hello, Forno Bravo Community Forum Members!

The Forno Bravo team has heard the feedback in regards to the community forum. We wanted to take the time to re-enforce our commitment to a fully engaged Forum with professional moderation.

Our top priority as a company is to fix all forum errors and issues that you are experiencing. As we are swiftly working on these problems, we want to say that we highly value the Forum Bravo Community Forum and every single community forum member.

We have set up this thread so that every member can address any concerns, issues and questions about the forum. Please feel free to ask whatever you would like in regards to the forum; let us know what issues you are experiencing so we can work on resolving them as fast as possible. However, we stress that we would like constructive engagement, so please be specific about the issue you are experiencing.

Thank you for all of your patience and continued support.

Link to topic: http://www.fornobravo.com/community/...with-new-forum
See more
See less

putting dough in fridge

  • Filter
  • Time
  • Show
Clear All
new posts

  • 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!

    My Oven Thread:


    • #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.
      Pizza Ovens
      Outdoor Fireplaces