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

I also have the same experience. In the past I always put my dough balls in one big container where they were touching sides, and I had to be really careful and precise with the spatula in order to maintain their form and airiness. One month ago I bought round glass container with the diameter of 15cm and it was a big improvement IMHO. Balls don’t lose form and there is definitely more puff in them and is easier to put the air on the sides so the cornicione is more pronounced and airy.

This are my containers and the dough inside them.

I think that degree of puffiness is mostly a function of dough formula, strength, fermentation, shaping, topping and baking. If (individual) container size has any impact at all, it is probably negligible when compared to those factors.

The case comparison of massed balls w/sides touching vs. balls in individual containers is not a good comparison. What makes sense there is that your process o…