How long does it take to make Cold-Fermented Yeast Dough?
A dough with a little yeast rests in the fridge about 24 hours (up to 48), developing flavor and bubbles; take it out 1–2 hours before baking.
26 hr 9 minTotal
9 minActive time
26 hrSetting
Step by Step
| # | What to do | How long |
|---|
| 1 | In a bowl, mix the flour, the yeast and the salt, add the water and Knead 8–10 minutes | 9 min |
| 2 | Cover and leave about 1 hour at room temperature, then move to the fridge for 24 hours | 24 hr |
| 3 | Two hours before baking, divide into balls, cover and leave at room temperature | 2 hr |
How to Tell It's Done
- until the dough is smooth and slightly sticky
- until soft and puffy
Tips
- In a long cold rise the yeast works slowly: the dough develops deep flavor and stretch, and the edges puff into large bubbles. That is why a little yeast is enough.
Common Mistakes
- For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
More Ways
- For the quick version, double the yeast and the dough is ready in just 2–3 hours.
- About 2% salt by weight of the flour; divide into balls of about 130 g for individual pizzas.
The full recipe: Cold-Fermented Yeast Dough →
Recipes with Cold-Fermented Yeast Dough
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