Bulk Ferment

Discussion in 'Ask The Dough Doctor/Tom Lehmann a Question' started by Joe, Aug 9, 2017.

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  1. Joe

    Joe Active Member

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    Hi Tom,

    I was curious as to your feedback on something I do already.

    What are the drawbacks to doing a room-temp (65-70 degrees) bulk ferment in tubs? I know you told me awhile back that plenty of bakeries do this all the time but was curious as to why pizzerias typically do cold ferments/dough balls plus rigorous dough management rather than just bulk room temp ferments in large tubs? Thanks in advance!

    Regards,

    Joe