Author Topic: Alcohol flavor in dough  (Read 4648 times)

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learning_to_cook

  • Guest
Alcohol flavor in dough
« on: February 07, 2003, 08:38:24 AM »
Hi steve. New member. I agree good ingredients make good pies. I am going to try those tomatoes.
One thing that I have not been able to capture in my Chi deep dish pies is the taste of the crust. I can only describe the crust as having a fermented alcohol taste. I have had several tell me that sweet white wine was the ingredient. Any suggestions
« Last Edit: December 31, 1969, 07:00:00 PM by 1050044400 »


Offline Steve

  • Steve Zinski
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  • Location: Richmond, VA
    • pizzamaking.com
Re: 6-in-1 Tomatoes
« Reply #1 on: February 07, 2003, 08:53:28 AM »
The dough must be allowed to ferment overnight (12+ hours) in the refrigerator... This will give the dough the "alcohol" taste you describe.
« Last Edit: December 31, 1969, 07:00:00 PM by 1050044400 »
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learning_to_cook

  • Guest
Re: 6-in-1 Tomatoes
« Reply #2 on: February 07, 2003, 09:01:57 AM »
I have only let it ferment up to four hours. Nothing about the wine? I will make a batch up tonight and leave it overnight in the fridge. Thanks
« Last Edit: December 31, 1969, 07:00:00 PM by 1050044400 »

greatdad1

  • Guest
Re:6-in-1 Tomatoes
« Reply #3 on: April 21, 2003, 09:34:40 AM »
Yep. Letting the dough rise overnight is the trick. When you punch the dough down the next day, the alcohol will nearly knock you out.

LIL BUDDY

  • Guest
Re:Alcohol flavor in dough
« Reply #4 on: June 25, 2003, 11:46:24 AM »
When I worked at Papa Del's, we used to call the fermentation "dough hits". We'd take a tub a long risen dough, place our faces nearby,take two hands and pry open the dough in the center. WHEW! Nice little buzz.
The other posts were right, either room temp. rise for 4 + hours, or refrig. overnight---which seems to give it a firmer consistency when cooked.

Randy

  • Guest
Re:Alcohol flavor in dough
« Reply #5 on: June 25, 2003, 01:54:13 PM »
Try Red Star Yeast with a two day cold retard in the fridge to achieve the alcohol flavor.  Different yeast produces different results.
I want sweeter dough, so I use SAF.

Randy


 

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