Made dough with poolish and cold proofed in individual balls for c.20 hours. Ball took less that half the pot when it went in. Am I over proofing or was my pot just too small?
by Significant_Maize_64
Made dough with poolish and cold proofed in individual balls for c.20 hours. Ball took less that half the pot when it went in. Am I over proofing or was my pot just too small?
by Significant_Maize_64
2 Comments
I find shape matters as much as size. You want them to have space to rise and expand outwards. Size wise I try and have 3 times the volume so they maintain shape as well when they max out.
I use dough boxes. More room and significantly easier to get out