Re: 24h Direct Dough not getting consistent results

Just to clarify, what do you mean by “consistent” results? Do you mean that the dough balls become too slack or extensible, making them more difficult to handle towards the end of service?

Quote from: Siferuk23 on Today at 10:54:15 AM-Balling later, maybe 6am in the hopes the balls will have more strength. I was wondering if a long ball prove at 21-22c is causing the issue.

Italian flours do not handle long fermentation in balls well due to their extensible nature, especially when combined with long RT fermentation (which you already push to the max with 24h at 22C). By reducing the time in balls, you can achieve a more elastic dough that will maintain its handling properties for a longer period (less slack/sticky/extensible). If your problem is not over-fermentation, then reducing the time in balls can definitely help. But do note that it might affect texture. You can read mor…