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Condensation in fridge proofing container of pizza dough?
I made some pizza dough yesterday which I allowed to proof at room temperature for about 60 minutes before handling into individual balls and allowing to further proof for about 6 hours at room temperature.
I moved it to the fridge and I’ve woken up this morning (~10 hours later) to the containers lid being covered in condensation.
The gluten structure looks really good along the side walls, but unsure if condensation is normal? Or if it can be bad (sickness wise?). First time trying to make this so I’m a bit weary lol. submitted by /u/keagennn97
