Serious Eats: Talk

Cold Ferment Procedure

Hello all,

I'm new to this site and it seems great. Many pizza dough recipes call for the "cold ferment" step. I would like to know what to do with the dough while its in the fridge: should I let it expand all it wants or should I punch it down occasionaly until it quits growing so much?.

Your input is greatly appreciated.

Thanks

Pepe

Printed from http://www.seriouseats.com/talk/2012/07/cold-ferment-procedure.html

© Serious Eats