Part 6/9:
The early morning of the event involves wrapping up my dough preparations. I’m mixing ingredients, including ice to keep the dough temperature low, which helps avoid over-fermentation. Keeping an eye on temperatures and timings is crucial in this process; my dough is pneumatically mixed to reach ideal gluten development, taking up to 30 minutes.
Once mixed, the dough rests in the cooler, ready for balling. Efficiency dictates I shape the dough immediately, as limitations in kitchen time dictate a faster pace. Every single step involves strategic planning to ensure everything is ready by Saturday.