24h bulk ferment dough by billybob1105 NapoletanaNeapolitanNeapolitan pizzaOoni Pro 🔥pizzaPizza Napoletana 1 Comment daftstar 4 years ago Bulk fermented for 24 hours? That seems a bit excessive – in terms of gluten degradation. How’d things turn out in the end?Write A CommentYou must be logged in to post a comment.
daftstar 4 years ago Bulk fermented for 24 hours? That seems a bit excessive – in terms of gluten degradation. How’d things turn out in the end?
1 Comment
Bulk fermented for 24 hours? That seems a bit excessive – in terms of gluten degradation. How’d things turn out in the end?