Balling 75kg of dough this morning. Should take around 2 hours total
by HenArm
2 Comments
jparrrry
Look pretty dry, what, hydration do you use? And what on earth you have so many for?!
Jutemp24
That’s a lot! Nice man.
So, this is something I’ve always wondered about pizzerias: how do you manage proofing times throughout service so that doughballs don’t overproof later on the evening?
Like when I make pizza, the window in which my doughballs are properly proofed (so not too cold from coming out of the fridge but also not too long after) is like an hour, maybe one and a half.
2 Comments
Look pretty dry, what, hydration do you use? And what on earth you have so many for?!
That’s a lot! Nice man.
So, this is something I’ve always wondered about pizzerias: how do you manage proofing times throughout service so that doughballs don’t overproof later on the evening?
Like when I make pizza, the window in which my doughballs are properly proofed (so not too cold from coming out of the fridge but also not too long after) is like an hour, maybe one and a half.