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Lesson details
Fermentation can make or break your dough - but are you using the right approach for your recipe?
In this online lesson, Luigi Di Domenico explains how to manage fermentation by understanding the variables that affect time, yeast, and technique. You'll also explore when to use ball vs. bulk fermentation, so you can optimize for dough hydration, batch size, and kitchen space.
What you'll learn in this lesson, Managing fermentation times and techniques
- How to use a simple formula to calculate the right amount of yeast
- When to use bulk fermentation vs. ball fermentation
- How flour strength, hydration, time, and temperature work together during fermentation
Instructor
