Can someone explain how to to combine or reduce “cold femented dough balls” to make different sizes. For example if all I have left in the cooler are 19.5 ouncers but I need 25.5 ouncers or the opposite say I need 19.5s but have only 25.5s left.
Could this work?
Sheet pans with warmed but cold fermented dough balls. Later pull from fridge about 30 min before needed then top and bake.
Pros & Cons
