Re: Tom Lehmann/Yuval cold fermented pizza dough

progress report.  well…… it was a resounding success im pleased to say 

a few pics……..

dough out of fridge and relaxing to room temp for 90 mins.  really light and airy, as soon as i started putting the dough scraper down the side to remove and drop into flour, they shrank in size, maybe to just over half that size.  not a problem tho, they were still ‘puffy’ as per below.

shaped nicely, didnt shrink back and held its shape nicely when i held up to stretch with my knuckles.

basic one for the kids 🙂

another big, puffy dough ready to shape.

mine 🙂

one observation about the dough, theres the odd ‘crease’ in it when i flop into the flour.  also when i start stretching it sometimes its still a bit oily from the oiled bowls, i need to work on getting them totally …