As the kitchen temp has varied between 24 – 28 the last weeks, I experimented with cooling clamps and the dough tray in the oven to try leavening at around 21-22 degrees Celsius during 24 hours (13h bulk and 11 hours balls). Molino Caputo Cuoco and Latteria Sorrentina fior di latte dei Monti.
daftstar
Crust looks great! You spent so much time on calculating the process, but…what happened to the cheese layout? Why’s it so… uneven?
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As the kitchen temp has varied between 24 – 28 the last weeks, I experimented with cooling clamps and the dough tray in the oven to try leavening at around 21-22 degrees Celsius during 24 hours (13h bulk and 11 hours balls). Molino Caputo Cuoco and Latteria Sorrentina fior di latte dei Monti.
Crust looks great! You spent so much time on calculating the process, but…what happened to the cheese layout? Why’s it so… uneven?