"Sqwertz" > wrote in message
...
> On Fri, 15 Jun 2018 18:50:42 -0400, jmcquown wrote:
>
>> On 6/15/2018 11:31 AM, Sqwertz wrote:
>>> On Fri, 15 Jun 2018 06:59:05 -0700, Paul M. Cook wrote:
>>>
>>>> "Sqwertz" > wrote in message
>>>> ...
>>>>> On Tue, 12 Jun 2018 14:14:13 -0700, Paul M. Cook wrote:
>>>>>
>>>>>> "Julie Bove" > wrote in message
>>>>>> news >>>>>>>
>>>>>>> "Paul M. Cook" > wrote in message
>>>>>>> news >>>>>>>
>>>>>>>> You have to let it rise once before chilling it and then wait 48
>>>>>>>> hours
>>>>>>>> for it to rise. The yeats needs time to develoip before being
>>>>>>>> chilled.
>>>>>>>
>>>>>>> Hmmm... Recipe didn't indicate that.
>>>>>>
>>>>>> That's the way it's done. It's a "secret" of great pizza dough.
>>>>>
>>>>> That's NOT the way it's done. I just started a batch of dough to be
>>>>> used in 3-4 days.
>>>>>
>> (snippage)
>>>>
>>>> You have always been of the ossified mindset that there is but one way
>>>> to do
>>>> things. That is wrong.
>>>
>>> Says the guy who just told Julie she did it wrong and that his way,
>>> "That's the way it's done."
>>>
>> All Julie said about pizza dough was it was the only other refrigerated
>> dough she'd ever dealt with. She was making two different types of
>> no-knead refrigerated sandwich bread dough and asking about the rise.
>
> It's the same process for cold fermenting loaf dough.
>
> As for why it took 5 hours, it's pretty obvious why, but It's not
> worth saying.

The recipe did not indicate that it would take that long.