Loading…
16
Why does nobody warn you about overproofing dough in a hot kitchen?
Last Tuesday our walk-in went down and I left 12 pounds of pizza dough on the counter at 78 degrees for 3 hours instead of the usual overnight cold ferment. It blew up like a balloon and smelled like beer, but I punched it down, reballed it, and the crust actually came out better with these big airy bubbles. Has anyone else had a batch go wrong and end up better, or did I just get lucky?
0 comments
Log in to join the discussion
Log In0 Comments
No comments yet
Be the first to share your thoughts on this discussion.