I am simply amazed at how differing treatments to the same dough can yield such different results in the final product...and so I'm devising a test to see if I can find what factors matter the most.
I started by mixing 520 ounces of dough using the following formula:
High gluten flour 100.00%
Since I knew I wanted to bulk ferment most of the dough, I used a water temperature to yield a 70 degree dough after mixed.
Immediately after mixing I scaled, balled and refrigerated 5 13-ounce doughballs.
The rest of the dough was placed in a 5 gallon bucket and refrigerated.
After 12 hours, I scaled, balled and refrigerated another 5 13-ounce doughballs
AFter 12 hours, I scaled, balled and refrigerated 4 13-ounce doughballs
I will continue this process, so that I can compare doughs in a 4 day window of time
First bake is 24 hours after the initial mixing of the dough. The first pizza is a dough which was scaled, balled and refrigerated right after mixing..and sat 24 hours in the fridge. The second dough was bulk fermented 12 hours, was then scaled, balled and then refrigerated another 12 hours.
The first dough is very typical of any pizza of this style....it is chewy, soft, and floppy...and tastes very good. The second pizza is like biting into a cloud....it is crisp, with a very thin bottom crust, tender, light and delicious. Even bulk fermenting a dough for 12 short hours, yield amazing results.
More comparisons tomorrow