Re: Tom Lehmann/Yuval cold fermented pizza dough

thanks for the advice chaps, conflicted tho it may be, i definitely appreciate it.

ive had a look at the dough this morning, fearing opening the door in case a dough monster sprang out at me but it seems to have settled.  it may still be over-fermented of course, and flat as a pancake when i start to work with it and unmanageable, i’ll let you know of course 🙂

interesting about the sugar/yeast thing too.  when i read i had to bloom it first, i just googled it and settled for a wiki site https://www.wikihow.com/Bloom-Yeast where adding sugar first was one of the stages.  ill be sure not to next time and mark the difference.

its good to know then that the calculator isnt ‘wrong’ and i was actually supposed to put that amount of yeast in according to yuvalv/pizzablab and next time ill try the ‘no sugar/yeast’ method on just me and my wife rather than going full-on with multiple pizzas, and again, note the difference.

on the dough temperature thing, should i w…