Quote Originally Posted by Pitch3110 View Post
The sun is shining, it’s started at the Pitch Pizzeria corner of the garden.

Come on chaps, show us ya best.

Pitch

Been wondering about your dough and the proving box.

Do you slow prove in the fridge for a few days?

Mine I do for 2-3 days but in individual bowls normally covered in cling film, I’ve noticed that if I use some stacking bowls I have that are not air tight I get a skin / crust on the dough balls and wondered if you see the same with your box?

I don’t want to buy one if I’ll get a skin while proving.

Ta

Si.