Tried a 48-hour cold ferment on my pizza dough for the first time

I was skeptical, but the crust came out with a flavor and chew I've never gotten from my usual same-day dough. It was a total game-changer for my home setup. Anyone have a favorite hydration percentage for a long cold ferment like that?

3 comments

3 Comments

ivanross1d ago

What hydration did you end up using? I was in the same boat, always thought an overnight rise was good enough. That long cold ferment really does something else, it's like a different food. I stick around 65% for my fridge dough, gives it enough strength to handle without getting sticky.

fiona9851d ago

That line about it being like a different food is so true. When you say 65% gives it enough strength, do you find it still gets those big open holes inside? I've been worried a lower hydration would make it too dense, but maybe the long ferment fixes that.

the_jennifer1d ago

Started at 68% but it was a mess trying to shape it straight from the fridge. Backed it down to 64% and it's way more manageable. The long cold ferment still gives it amazing flavor and a pretty open crumb, just easier to work with. Found that sweet spot where it holds its shape but doesn't feel dry.