Re: Feedback Appreciated – NY Style Home Oven Bake

Quote from: Yuvalvv on Today at 03:30:30 PMAs JPB suggested, take the dough out of the fridge and let it ferment at room temperature. Just make sure to keep an eye on it to avoid over-fermentation.

How did you incorporate the yeast into the dough?
What’s that thick layer at the bottom of one of the containers btw? Is it water from condensation?

My calculator is based on Craig’s chart

How many hours would you suggest?  House is around 69-70 degrees.

I sprinkled the yeast on the dough per instructions.  My water was right at about 70 degrees so could that have been the issue?  I don’t activate in warm water first?

As for the goo that’s the olive oil I lined the bowl with.