Used the calculator from PizzaBlab to determine yeast percentage, but dough still proofed 24hrs early lol. Probably due to a high final dough temp (24C) or my fridge being less cool than I thought.
Find it very difficult to keep the final dough temp under 20C in this heatwave. How do you manage that? Already used 5C water and 15C flour with very minimal kneeding. Ambient room temperature was 28C.
Any tips?
by 0ttoJ