When your overnight fridge bulk ferment hasnt kicked off enough, you want to shape pizza asap, your oven doesn't have a proofing mode and you have a sous vide stick you don't use enough. . It worked a bloody treat.
by crisislights
4 Comments
Rusty_924
Neat. Some other trick I learned to use is to pop it into the oven with just the oven light turned on. It gets to about 35 degrees celsius there very quickly.
Just another tip just in case somebody reads this, since it works well for me
michellebonzai
Interesting. On my end I just set my oven to something like 32 degrees and let my dough rise it it.
lostat17
that is so smart
TheNordicFairy
I have done the sous vide, and I always use a seed mat and place the bowl of dough in a 2 gallon Ziplock bag on it. Keeps it at a toasty 83F.
4 Comments
Neat. Some other trick I learned to use is to pop it into the oven with just the oven light turned on. It gets to about 35 degrees celsius there very quickly.
Just another tip just in case somebody reads this, since it works well for me
Interesting. On my end I just set my oven to something like 32 degrees and let my dough rise it it.
that is so smart
I have done the sous vide, and I always use a seed mat and place the bowl of dough in a 2 gallon Ziplock bag on it. Keeps it at a toasty 83F.