#1  
Old 05-28-2006, 11:24 PM
sssmasi's Avatar
Serf
 
Join Date: Dec 2005
Location: Canada - Vancouver, British Columbia
Posts: 23
Default 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.
Reply With Quote
  #2  
Old 05-29-2006, 09:42 AM
DrakeRemoray's Avatar
Il Pizzaiolo
 
Join Date: Mar 2006
Location: Littleton, CO
Posts: 1,211
Default

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
Reply With Quote
  #3  
Old 05-29-2006, 02:42 PM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default

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
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On



All times are GMT -7. The time now is 05:36 AM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC