I put 2 dough balls (400g each) into the fridge last night after 2 hour bulk ferment at room temp. This is what my dough balls looked like going in to the fridge and now today. Does this look right or did I mess up? Probably need larger containers?
Recipe:
500g flour, bread flour
12.5g salt
2g instant yeast
5g sugar
20g olive oil
300g lukewarm water
by Hydrak11
3 Comments
Yea larger containers. Otherwise, looks fine . Kenji recipe ? I recognize it. I think he uses AP flour in that one tho, so maybe not .
What temperature is the fridge. Looks like it’s too warm.
Maybe the luke warm water caused them to keep raising more before they chilled in the fridge? I made a very similar dough but with cool water and mine have stayed much lower in their containers for two days – one more day to go until Pizza Friday.