I’m having a bit of a problem with Molino Dallagiovanna V2.0 on a 24 hour fermentation. For some reason the dough balls are flat despite lots of gas in the bulk proof phase of the process. I’ve done a few 8 hour doughs and not seen the problem. I can’t work out what the cause is. The pizzas look ok once cooked but they could be better.
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This is where I get my supplies from : www.adimaria.c...
Silicone lids : www.amazon.co....
Dough ball tubs : www.amazon.co....
Precision scales for weighing yeast : www.amazon.co.... ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
Plastic scraper : www.amazon.co....
Steel scraper : www.amazon.co....
My oven is a pizza party bollore : www.pizzaparty...
Dough trays
Lid www.solentplas...
Tray www.solentplas...
Негізгі бет Molino Dallagiovanna V2.0 65% Hydration - Flat Dough Balls 🤷♂️
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