I started making the famed Mozza pizza dough today, but got sidetracked and the sponge part (water, yeast, bread flour, wheat germ, and rye flour) sat a room temp proofing for SEVEN hours instead of the 90 minutes the recipe called for.
I was about to go throw it out when I realized how much gluten had been formed. It doesn't stick to the sides of the bowl and has an excellent elasticity to it.
So instead of throwing it away, I put it in the fridge and hope I can use it for something. Can I just pull it out tomorrow and continue with the recipe? I know some people do very long proofs (but normally in fridge the whole time), so maybe it'll be okay.
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