Re: Tom Lehmann/Yuval cold fermented pizza dough

Quote from: sadexpunk on Yesterday at 04:39:56 PMwow, thats a massive difference!!  do you mean add more flour and water to each ball then?  so in effect doubling the size?
its nightime here in uk and i have work tomorrow so wont get chance now.  i dont even have much more flour left anyway

all i can do is maybe knock them back in the morning, do a few folds and leave in the fridge again.  would that work?

and any idea why the calculator was wrong for me?  i seem to have inputted everything correctly, its just given me the wrong info hasnt it?

thanks

Yes, that is what I meant but combining all youe dough balls in one mixer bowl, cut into pieces, add the water and go from there. If you don;t have time or enough clour to try it, it is not much use to discuss it. I don’t know how what you mentioned will work. It’s going to be a blown (over fermented) dough. Might taste good but will be hard to work with and may not brown well. Let us know.