http://www.charlotteobserver.com/104/story/1205878.htmlThe recipe is good for pizza and focaccia as well as loaf bread, requires no kneading and is ready after an initial rise of just two hours. However, in testing, we found the dough was more flavorful and easier to work with for pizzas after a couple of days.
There’s a good reason for that, according to Peter Reinhart of Johnson & Wales University in Charlotte. Reinhart’s newest book is “Peter Reinhart’s Artisan Breads Every Day.”“The reason is it tastes better is that the enzymes that are part of the flour need time to release some of the sugars that are trapped in the starch molecules,” he said. “And in addition to all of that, the natural organisms are continuing to create acids in the dough, and acids also add flavor.”
In other words: Keeping dough in the refrigerator for a day or two pulls richer flavors from the flour and allows the development of more flavor notes.
