See here's the thing. Since I started working, I've had to make the pizza dough the night before so it has enough time to rise. The first time I did this, I asked whether I could just refrigerate the dough and cook it the following day, or if I had to pre-cook the dough and refrigerate it in pizza crust form. I was informed that if I didn't pre-cook the dough that night, it would just continue to rise basically until I cooked it. I mean, after a couple of hours the dough is already touching the covering on the bowl! Anyway, it got me interested.So here are my questions:
1. Have you ever let bread/dough rise for 24 hours and if so, did that ruin it, or was it just huge?
2. Should I attempt this experiment or is this a bad idea?
Let me know what you think...
5 comments:
If you make it the day before, try lettingwklrtr it rise until bedtime, then refrigerate. Take it out in the AM and let it rise all day. Should be ready when you get home. I love your new blog pic!
yeah i like your new blog layout too! and to me it just sounds like you get more for your money!
maybe if you let it rise for a month, you'll get an endless supply of pizza dough!
how did the dough turn out??
definitely let it rise. go big or go home
Post a Comment