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#1
05-28-2006, 11:24 PM
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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.      |
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#2
05-29-2006, 09:42 AM
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| 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 |
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#3
05-29-2006, 02:42 PM
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| 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
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