Avanti – centoventiquattro notti
Reflections on cultivating Robespierre and making bread, gathered every thirty one nights
- do not underestimate the power of bulk fermentation before cold proving: after completing the folds, bulk fermenting for a couple of hours makes wonders
- if making pizza in a tray, after the folds, bulk ferment for a couple of hours, then put the dough in the tray and let it bulk ferment again for at least another hour before cooking
- if making pizza rossa, only put tomato after all fermentation has completed, otherwise the weight of the passata will hinder the growth of the dough
- when working with high hydration doughs, be fast with your hands and wet them
- high hydration doughs best friend is time: if the dough is sticky despite your wet hands, then let it rest for a while before working it
- ceramic bowls are a pleasure for bulk fermentation: i find the dough sticks less to them compared to metal bowls