Pizza

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Jonny69 in reply to @Saffronspokes

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?

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Saffronspokes in reply to @Jonny69

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.

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