Re: My Journey Thus Far

The other thing.  Balling when the final proof starts was great.  Roughly 4 hrs before the bake.  I haven’t gotten the chance to finish the article about balling.  It did remind me of something read from the Dough Doctor.  Bulk fermenting doesn’t matter with the size of my dough.  The one thing I’ve noticed when balling immediately is the dough moves more sideways than it does when I ball later.  Maybe it doesn’t matter, but I do not like it.