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Episode 2, Pt 2 - 48 HOUR COLD FERMENTED DOUGH and BAKE!
48 Hour Fermentation Part 2
OVER FERMENTED DOUGH - The Signs and Consequences for your SOURDOUGH
How to cold ferment your pizza dough
Hinze‘s woodfired 67% Pizza part II --- 48h vs. 24h dough fermentation
Making pizza dough with 48 Hour fermentation
Bread Fermentation: 3 Ways - Full analysis
Building a Storage Shelf for 500+ Jars | Cooking with Canned Food
Pizza Dough MASTERCLASS. Pt.1. Fermentation.
HOW TO MAKE NEXT LEVEL PIZZA DOUGH | DOUBLE FERMENTED + POOLISH
Cold Fermented Pizza - 1, 2, 3 Day Comparison
The Perfect 48 Hour Pizza Dough for your Ooni or Gozney Oven Part 2
