Jul 23, 2021
Day 1, after 24 hours of cold bulk fermentation... The dough has doubled in size and developed all it will in this shape. At this point I release the dough from the container(about every 24 hours) and gently shape it back into this container so as to let it form a cold bulk fermented structure again. Some of flavor profiles start to build in along with the digestibility for the PZZA's. It's all about those secret 😉 recipe doughs! #pizzadough #dough #secretrecipe #container #24hourdough #coldfermentation #bulkfermentation #doughflavors #digestivehealth #digestibility #homemade #homemadedough #72hourpizzadough #createsomelove (at Middleton, Wisconsin) https://www.instagram.com/p/CRr_UiNNVxz/?utm_medium=tumblr