Helloooo !!!! Two questions please :) - When you take the balls out from the fridge; how much time does it take for the balls to overproof? - What would happen if; after the final dough - Not making balls immediately; but making bulk ferment in the fridge - and making balls 4-5 hours before the baking? Thank you :)
We answered in my group but let others knows the answer here: We wait till get double in size with dough temperature anywhere between 16 to 20 Bulking is not great option for Canotto style in my opinion, it’s making it chewy, the max bulking is an hour or up to 20-30% rise in bulk size 🙌❤️
Great video! I just have a couple of questions if you don't mind please? Once you have taken the dough out of the mixer, do you shape the dough into one big mass or just go straight to balling? Secondly, if you were to do a 24hr biga, sounds your timing be the same (straight to 4°c)? One more question.. do you leave the balls out before putting in the fridge for another 24hrs? Thanks, keep up the great work!
Sorry for delay response, 1- no bulking , immediately making balls (when you are using strong flour need to avoid bulking, because is creating chewy and change the structure) 2- yes 24+24 , to relax the ball and get right structure that we are looking for. 3- once you want to bake it, after 16-24h just let it rise more at room temperature and get around 16c the dough ball to be ready for baking at 375-400c
