Hi /ck/.
This fag I know... let's call him Justin wanted to explicitly know what step 5 to 6 meant. 'let it rise'. It's not just gonna rise at room temperature is it?
Can someone clarify this guide a little bit.
Thanks!
has to be underage
Your just going to burn everything in the first step, OP.
Start with something simpler.
>>7363519
Yup. Let rise at room temperature and protected from drafts.
>>7363519
http://www.seriouseats.com/recipes/2014/09/easy-pull-apart-pepperoni-garlic-bread-recipe.html
>>7363538
>somebody makes a thread related to actual cooking
>don't bother, faggot
/ck/ - Fast food & Viral marketing
>>7363519
>le facebook """"""recipes""""""
>>7363519
At least it doesn't just arbitrarily say "proof for one hour."
You leave it until it's risen enough. Probably around double in size. The cooler the surroundings, the longer this will take. Put a hot water bottle underneath it if you're impatient, but you'll get better results from letting it happen slowly.
If the room is close to or below 10 celsius, it's probably a bit too cold and you're better off aiding it.
>>7363538
>simpler
This is about as easy as making ramen noodles.
>>7363649
So why does letting it rise slower produce better results
>>7363656
I let my pizza dough ferment in the fridge for 5 days. The gluten has more time to develop so I get a more open crumb, and I like the flavour the yeast slowly shits out.
>>7363667
whats the flavour difference like
does it just taste yeast-ier?
>>7363640
I work the line and post OC and cooking advice almost every day.
That was my advice to the OP.
>>7363671
Not him but cold fermented dough makes bread/pizza that is chewier and has a better "bite." I suppose the flavor is a bit more complex but you see the improvement more in the texture.
