Very well explained. Being an absolute beginner , I have a few queries.
Can the same steps be applied to the dough made using yeast.
Does cold fermentation apply to both bulk fermentation and fermentation post shaping for an yeast dough.
If yes, how to check if the dough is well fermented and ready for shaping / baking
September 1, 2021 at 3:52am
Very well explained. Being an absolute beginner , I have a few queries.
Can the same steps be applied to the dough made using yeast.
Does cold fermentation apply to both bulk fermentation and fermentation post shaping for an yeast dough.
If yes, how to check if the dough is well fermented and ready for shaping / baking