Re: Does side support of balls during fermentation impact rise in the oven?

I’m not recommending anything, but sharing experience. My experience (based on a low number of attempts) is that I got a more pronounced cornicione on pies made from balls fermented in containers with side support. If that’s because of the container or my opening technique, I can’t say. The containers I used were a bit too narrow so I’m looking to buy some that are a bit wider, but still give the balls side support. These: https://www.instagram.com/p/CZXSGSorVbw/?igsh=MXc3ZWJhaHk3cmI0Zw==

What an interesting homemade (?) tool they have for freeing up the sides of the dough balls from the containers.