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24hr RT prove with 18hr bulk and 6hr balled.
Potentially dumb question: Is that initially kneaded, 24 hour prove at room temperature, [knock back?], 18 hours bulk (prove at RT?), ball up and another 6 hours (at RT?) before shaping?
Jonny69-
Pretty much exactly that. I use a similar method.
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I mix up the yeast, flour and 95% of the water then leave for 20 mins. Then I add the salt and the remaining 5% of the water and knead. It then gets left for 20 mins then folded (I repeat this 3 times). It's then left for 18hrs. I then ball it up and leave for another 6.
konastab01
Saffronspokes
Thanks. Following the PizzApp for quantities but using Caputo Blue and based on 63% hydration, 3% salt and using IDY. 24hr RT prove with 18hr bulk and 6hr balled.