Comments

1. Jason says

   January 18, 2023 at 2:55 pm

   Can you do a cold proof to allow for more time or is a room temp proof preferred?

2. brian says

   January 18, 2023 at 4:35 pm

   Great question and idea. We’ve never tried cold proof with this recipe…but given enough time it should work. If you give it a try let us know how it goes!

3. Rick says

   February 21, 2023 at 2:35 pm

   I ended up grabbing Lalbrew VOSS Kveik active dry yeast and using it to create pizza dough. My room temp proof ended up amazing, but then when I cold proofed the remainder of the dough it was not nearly as flavorful nor did it rise any further. I reached out to Lallebrand, who makes the yeast, and they implied that allowing Kveik in particular, to rise at cold temps is likely to give unfavorable results. This is too bad since the flavor was so great, but it seems that for cold proofing over longer periods of time, that a brewers yeast that thrives in colder temps may be necessary. What do you think?

4. brian says

   February 21, 2023 at 2:50 pm

   Awesome learning and thank you so much for sharing. The tip from Lallebrand makes a lot of sense…if you try it again, a lager style yeast may be just the right thing. Most of those are intended to ferment in the 33-40F range. Good luck and thanks again for helping us all learn a little more!

5. Joe says

   November 27, 2023 at 7:29 am

   41% hydration (non-polish option) seems entirely too dry. Is there a typo in that recipe?

6. brian says

   November 28, 2023 at 8:02 am

   Thanks for your question. We’ve had good luck with this ratio of water to flour. A good tip is to add water slowly until you achieve the consistency you desire. Depending upon conditions and the properties of the flour you’re using, it can take a little more or a little less. Best of luck!