Hybrid Reinhart dough cold fermenting for 6 to 7 days 6/11/2011

These are pictures of the second hybrid Reinhart dough made last Saturday in the UBM.  The pictures of the dough are from yesterday and today.  I normally would have put a dough that is starting to bubble on the top of the dough and fermenting so much on the bottom in the freezer, until I am ready to do a reball, after the dough is unfrozen, but since John (fazzari) posted he had some ugly dough balls before he did a reball after a long cold ferment at Reply 55 http://www.pizzamaking.com/forum/index.php/topic,13697.msg142577.html#msg142577 I guess I will experiment with this hybrid Reinhart dough and let it go until Monday, when I do a reball.  If I change my mind, I will post when I would decide to freeze the dough.

Pictures of dough ball top and bottom from yesterday and today.  This hybrid Reinhart dough wasn’t mixed in any special way, but quickly in my UBM (circa 1904).

Norma