I made a few 61% hydration doughs this morning (flour, water, salt) with 1g of yeast per 2.5kg dough. The water was cold. They were immediately balled and potted in 2 x fridges at 4/5 degrees. So there are 20 ish in each fridge. They’ll be good until Friday night, right? Today is Wednesday. Worried about over proofing.
by thealexhardie
1 Comment
That’s soooo many pizzas. Why so many?
Not that you can have too much pizza.