Author Topic: My bulk ferment method  (Read 2219 times)

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Offline TXCraig1

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My bulk ferment method
« on: June 17, 2011, 12:40:54 AM »
Here are some pictures of my bulk ferment.

These are:

100% Caputo
62% water
2.8% salt
1.7% Ischia culture

I mixed until it cleaned the walls in my K5 w/ dough hook then 30 or so more turns. 6 or so folds on the counter, 10 minutes rest, then 6 more folds, then into the tubs. 30 hours at 62F (in the cooler with a juice bottle of ice you see in the picture). The pictures are after 30 hours. That's my thumb for reference. I balled, then 6 more hours at 75F.

CL
« Last Edit: June 17, 2011, 10:06:57 AM by TXCraig1 »
Pizza is not bread.


Offline Jackie Tran

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Re: My bulk ferment method
« Reply #1 on: June 17, 2011, 03:13:38 AM »
Craig about how long do do think you are mixing for?  And is this longer than what you have been mixing for in the past?

I'm continuing my experiment with caputo/NP and am thinking I should be mixing more than my usual minimal knead doughs.

Thanks

Offline pizzablogger

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Re: My bulk ferment method
« Reply #2 on: June 17, 2011, 05:48:24 AM »
I think you forgot to mention that you give the dough a whack or two with a hammer for good measure.....and sometimes you hit your thumbnail
 :)
"It's Baltimore, gentlemen, the gods will not save you." --Burrell

Offline TXCraig1

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Re: My bulk ferment method
« Reply #3 on: June 17, 2011, 09:54:33 AM »
Craig about how long do do think you are mixing for?  And is this longer than what you have been mixing for in the past?

I'm continuing my experiment with caputo/NP and am thinking I should be mixing more than my usual minimal knead doughs.

Very little, in the KA until the walls are cleaned and then maybe another minute or so - probably ~4 minutes total. I give it 6 or so folds on the counter, 10 minutes rest, then 4-6 more folds, and that's it.

CL
Pizza is not bread.

Offline TXCraig1

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Re: My bulk ferment method
« Reply #4 on: June 17, 2011, 09:55:17 AM »
I think you forgot to mention that you give the dough a whack or two with a hammer for good measure.....and sometimes you hit your thumbnail
 :)

And that's my good looking thumb - seriously.  :'(
Pizza is not bread.

Phar Lap

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Re: My bulk ferment method
« Reply #5 on: June 17, 2011, 10:00:49 AM »
Craig,

I am interested in trying your bulk fermentation process...do you think it would work well with either ADY of CY?

Thanks...Adam

Offline TXCraig1

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Re: My bulk ferment method
« Reply #6 on: June 17, 2011, 10:05:28 AM »
Adam,

I can't think of a reason why not. You'll just need to experiment to find the right quantity of whatever type of yeast you use. I don't have any idea where to guide you in that respect for ADY or CY.

CL
Pizza is not bread.

Offline tscaife

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Re: My bulk ferment method
« Reply #7 on: June 17, 2011, 11:52:31 AM »
Craig,

Is there a reason that you switched from a room temp bulk rise to what you are doing now?

Todd

parallei

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Re: My bulk ferment method
« Reply #8 on: June 17, 2011, 02:26:54 PM »
Craig,

The pies you made with this work flow look killer!

I've only tried doing dough in the fridge, or at room temp.  I'm going to try this 60 ish deg method.  Your 1.7% starter is a % of flour weight, correct?

Thanks,

Paul

Offline TXCraig1

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Re: My bulk ferment method
« Reply #9 on: June 17, 2011, 03:00:01 PM »
Craig,

The pies you made with this work flow look killer!

I've only tried doing dough in the fridge, or at room temp.  I'm going to try this 60 ish deg method.  Your 1.7% starter is a % of flour weight, correct?

Thanks,

Paul

Thanks Paul, Yes, % flour.
Pizza is not bread.


Offline TXCraig1

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Re: My bulk ferment method
« Reply #10 on: June 17, 2011, 03:04:13 PM »
Craig,

Is there a reason that you switched from a room temp bulk rise to what you are doing now?

Todd

I like the flavor I'm getting with the ferment in the low 60's and with the extra time.

CL
Pizza is not bread.

Offline JConk007

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Re: My bulk ferment method
« Reply #11 on: June 17, 2011, 08:41:13 PM »
Craig ,
Totally agree with the low 60's Heres my caputo batch a young 4 hours. I  do some fridge time as its too warm for 24 hrs room
Oh - have you spoken to Bernie Bosch (UP) yet ? he was calling you  ;D
I did 2250 flour no problem today with him  and a snap to clean up !
john
« Last Edit: June 17, 2011, 09:06:47 PM by JConk007 »
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Offline TXCraig1

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Re: My bulk ferment method
« Reply #12 on: June 17, 2011, 11:21:28 PM »
Oh - have you spoken to Bernie Bosch (UP) yet ? he was calling you  ;D
I did 2250 flour no problem today with him  and a snap to clean up !
john

1200g in my 16 year old K5, and it struggles. That its limit.

CL
Pizza is not bread.

Offline Jackie Tran

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Re: My bulk ferment method
« Reply #13 on: June 18, 2011, 12:49:38 AM »
John we must be thinking alike.  I have a pizza party tomorrow and had to mix up 18, 250gm doughballs.  I didn't think the bosch could handle it so I split it into 2 (9) ball batches.  That's 2250gm per batch!  Just like you did.  

After the 2250gm of dough was mixed up, it only took up about 1/2 of the bowl so the bosch could have probably handled at least another 1000gm in there without effort.  

I am also doing a shoot out tomorrow between the calabro cheese and Polly 0, but it's not the store bought Polly 0.  It's the cheese I made from polly o curd.  

I also vacuumed sealed a few calabro cheese balls 4 days ago and will be thawing them out to test them against the frest stuff.  I'll then use a frozen ball to test against the polly 0 since that is frozen as well.  

Thanks Craig for the mix times.  I always like to know what others are doing for compsrison sake.  I'm trying out your cooler proofing method tonight.  Instead of using a bottle of ice water.  I put about 6 frozen cheese balls in there to thaw overnight and 2 doughballs.

Chau
« Last Edit: June 18, 2011, 08:58:17 AM by Jackie Tran »