Re: 7 minute New York bake

Quote from: spaceboy on August 24, 2024, 10:37:23 PMlooks great as usual ak.
i sometimes throw my room temp dough balls into my fridge if they are starting get away from me.  i know its not a restaurant grade blast chiller but i find that it helps.  is there any negative aspects to doing that to an all ambient dough? ive never noticed anyting negative and fundamentally i feel like its just knowing the dough and using temperature to control fermentation but figure id ask

Nope! Didn’t notice any negative aspects at all. I figure chilling it for a bit after being in 85 degree weather would just neutralize it and average out the internal temps. I ideally want the average fermentation temp to be around 70 F anyway. Maybe @TXCraig1 can chime in.