Author Topic: 24 hr Cold Fermentation and puffiest edge  (Read 1372 times)

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Offline jkuo010

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24 hr Cold Fermentation and puffiest edge
« on: September 29, 2010, 07:28:07 PM »
Hi Guys,

I am new here and I recently start make pizza on my own.

I wanna to do a 24 hr Cold Fermentation but i dont know how much more/less yeast should i use to get a puffiest edge result?

For 6 pizzas:

22 oz warm water
26 oz bread flour
1/2 oz compressed yeast
1/4 oz wheat germ
1/2 oz kosher salt
1/4 oz Honey

Brgds


-Scott
« Last Edit: September 30, 2010, 01:15:24 PM by jkuo010 »


Offline StrayBullet

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Re: 24 hr Cold Fermentation and puffiest edge
« Reply #1 on: September 29, 2010, 07:57:18 PM »
Hey Scott,

I'm a total newbie here and I'm not sure I can answer you're question about the yeast, but the item that does jump out at me is the ratio of water to flour.  At the quantities listed, the hydration is 86.4% which seems extremely high to me.

With all the knowledge here and people that like to help, I'm sure you'll have plenty of answers in no time flat :)

Mark

Offline sconosciuto

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Re: 24 hr Cold Fermentation and puffiest edge
« Reply #2 on: September 29, 2010, 10:16:29 PM »
Scott,

By "puffiest edge result" I imagine you're referring to oven spring along the crust.  Oven spring is not only a factor of amount of yeast, you can actually get very nice oven spring using very low quantities of yeast (however a longer ferment).  Oven spring is a time during which the yeast kicks into over-drive creating a very rapid fermentation which gives off fermentation gases.  In addition to an appropriate amount of yeast a well heated oven also plays a very important role in oven-spring.  Amount of crust and oven-spring will also be determined by how close to the edge you put your toppings and sauce.  The closer you get to the edge the less rise and less crust you will have. 

As far as your recipe goes it looks like you might want to scale back the amount of compressed yeast you are using.  According to readings cake yeast should be used in the range of 0.5 to 1.5%, you are at 1.9%.  For an emergency dough recipe (2 hour fermentation) this quantity may be OK but for a 24 hour I'd recommend using maybe 0.75-1.24%.  Try scaling back to 1/4 oz.  Also, are you sure your yeast is compressed yeast and not instant or active yeast?

I'm not sure where the recipe came from but I'd have to agree with StrayBullet on the hydration, 84.6% is probably too high, if you are new to making pizza it will be very difficult to work with.  The recipe will make 6 smallish size pizzas.  Below is what your recipe looks like in percentages and weights.  What style of pizzas are you trying to make and what size? 

Flour (100%):
Water (84.6%):
CY (1.9%):
Salt (1.9%):
Wheat Germ (.96%):
Total (189.36%):
Single Ball:
733.9 g  |  25.89 oz | 1.62 lbs
620.88 g  |  21.9 oz | 1.37 lbs
13.94 g | 0.49 oz | 0.03 lbs |
13.94 g | 0.49 oz | 0.03 lbs | 2.91 tsp | 0.97 tbsp
7.05 g | 0.25 oz | 0.02 lbs | 1.57 tsp | 0.52 tbsp
1389.72 g | 49.02 oz | 3.06 lbs | TF = N/A
231.62 g | 8.17 oz | 0.51 lbs
« Last Edit: September 29, 2010, 10:21:43 PM by sconosciuto »

Offline jkuo010

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Re: 24 hr Cold Fermentation and puffiest edge
« Reply #3 on: September 29, 2010, 11:59:38 PM »
Hi sconosciuto,

Thanks for the info.

Yes, i do mean oven spring. I am trying to get the highest oven spring with 12 and 24 hours cold or room temp Fermentation.
BTW, is it possible to do a room temp 12 hours fermentation?


-Scott

Offline jkuo010

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Re: 24 hr Cold Fermentation and puffiest edge
« Reply #4 on: September 30, 2010, 12:09:17 AM »
Hi sconosciuto,

I think i am a 100% newbie here.

could you tell me how exactly a cold fermentation work? what should i do after i mix the dough?

Sorry for this dumb question.

Offline jkuo010

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Re: 24 hr Cold Fermentation and puffiest edge
« Reply #5 on: September 30, 2010, 12:12:15 AM »
Oh sorry, i totlly forget about honey

22 oz warm water
26 oz bread flour
1/2 oz compressed yeast
1/4 oz wheat germ
1/2 oz kosher salt
1/4 oz Honey

Offline Mick.Chicago

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Re: 24 hr Cold Fermentation and puffiest edge
« Reply #6 on: September 30, 2010, 09:46:39 AM »
Oh sorry, i totlly forget about honey

22 oz warm water
26 oz bread flour
1/2 oz compressed yeast
1/4 oz wheat germ
1/2 oz kosher salt
1/4 oz Honey

It's still gonna be soupy.

Offline sconosciuto

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Re: 24 hr Cold Fermentation and puffiest edge
« Reply #7 on: September 30, 2010, 05:53:45 PM »
It's still gonna be soupy.

I'm not sure if we're making pizza or pancakes....

Offline jkuo010

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Re: 24 hr Cold Fermentation and puffiest edge
« Reply #8 on: September 30, 2010, 06:56:29 PM »
I'm not sure if we're making pizza or pancakes....

Pizza  :D

Offline sconosciuto

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Re: 24 hr Cold Fermentation and puffiest edge
« Reply #9 on: September 30, 2010, 07:15:50 PM »
Pizza  :D
I want chocolate chips on mine. ;)


buceriasdon

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Re: 24 hr Cold Fermentation and puffiest edge
« Reply #10 on: September 30, 2010, 09:24:45 PM »
Uh huh, And strawberry syrup.....maybe some whipped cream on top........mmmm...........mm

I want chocolate chips on mine. ;)


 

pizzapan