What changes as we ferment for longer? I feel like most people say 24-72 hours is ideal. How different is a 24 hour ferment than 48 or 72? Is there a point where it affects the oven spring negatively?
Also, does it change whether we're making Neopolitan vs New York style? I generally use 00 for neopolitan and bread flour for NY
Also, pardon my oval
by OnSugarHill
2 Comments
You should watch Adam Ragusea 1 month pizza bread video
It doesn’t affect the flavor when using type 0 or 00 flours; these are flat flours with very little aroma. You can easily adjust your fermentation to 24 hours by adjusting the amount of yeast and still obtain excellent results. The fermentation can be adapted to your lifestyle. The baking time is more important to the flavor and texture than the fermentation time.