Tried a 24-hour cold ferment on my pizza dough and got a gummy crust instead of crispy

Used King Arthur bread flour at 65% hydration, left it in the fridge for exactly 24 hours, and the bottom came out dense and chewy - anyone know if longer cold ferments actually make the gluten weaker or was it just my oven temp at 500?.

3 comments

3 Comments

the_viola3d ago

Oof, that's frustrating. Higher heat might save it next time.

blair_chen813d ago

So you're saying I should give my kitchen fire some higher heat too? Sounds like a foolproof plan.

daniel_cooper343d ago

In my world, higher heat just means I burn it faster and more completely. Classic me, turning a simple cooking tip into a whole new disaster.