I prepared yesterday evening a focaccia dough. It fermented overnight in the fridge (about 20 hours) and I will take it out to bring it to room temperature.
When can and should (these are two different questions, about "can I do it so that the whole thing does not explode" vs "when should I do it so that it is perfect") fold the dough?
- right after getting off the fridge (this is rather the "can" version - I would do that as the first folding)
- after it is at room temperature, several times I assume
I am asking this because I made the dough yesterday, about 20, now it is 14 and I was planning to get it out of the fridge about 15 to bake at about 20 -- I need to make a gannt chart :)
EDITs
- 15:00, the dough is out, I am not folding it
- 17:00, first folding. The dough is 20°C, ambient temperature 25°C. Dough was ~2-3 times the size of the initial one. A few bubbles.
