Author Topic: 72 hours cold fermentation  (Read 8879 times)

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foolishpoolish

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Re: 72 hours cold fermentation
« Reply #75 on: December 23, 2010, 02:40:45 PM »
@Peter
There's a good account of the Pizzeria Mozza "Scuola" course here: http://milque-toast.blogspot.com/2010/06/scuola-di-pizza-part-i-dough.html which mentions 72 hour ferment, 85% hydration, and a suggested formula.


Offline jkuo010

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Re: 72 hours cold fermentation
« Reply #76 on: December 23, 2010, 03:05:29 PM »
@Peter
There's a good account of the Pizzeria Mozza "Scuola" course here: http://milque-toast.blogspot.com/2010/06/scuola-di-pizza-part-i-dough.html which mentions 72 hour ferment, 85% hydration, and a suggested formula.

Do you think they really ferment sponge for couple of day?

foolishpoolish

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Re: 72 hours cold fermentation
« Reply #77 on: December 23, 2010, 03:15:00 PM »
Do you think they really ferment sponge for couple of day?

I honestly wouldn't know. Perhaps the original author (of that blog) would be the one to ask? Seems like he was planning to write a second part but it doesn't seem to have materialised so...?
I would say a 48 hour sponge/poolish sounds unusual... Much more than that, I can't really say.

Addendum:
Here is an example from someone on these forums who employed a 2 day poolish:
http://www.pizzamaking.com/forum/index.php?topic=11531.0
« Last Edit: December 23, 2010, 03:19:29 PM by foolishpoolish »

Offline jkuo010

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Re: 72 hours cold fermentation
« Reply #78 on: December 24, 2010, 04:07:32 AM »
OK, Guys,

Here is another pie with 40% preferment and 65% hydration.

the crust is soft but it was very very chewy and the crust can barely open up just a little. Is it because the gluten is too strong after 72 hours that's why it's so chewy and makes it hard to open up the crumb?

-Scott
« Last Edit: December 24, 2010, 04:10:22 AM by jkuo010 »

Offline dellavecchia

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Re: 72 hours cold fermentation
« Reply #79 on: December 24, 2010, 06:38:32 AM »
I went back to try and find out what white flour you are using. You are not using Caputo 00, correct?

John

Offline jkuo010

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Re: 72 hours cold fermentation
« Reply #80 on: December 24, 2010, 03:58:41 PM »
I went back to try and find out what white flour you are using. You are not using Caputo 00, correct?

John

no i am not, i am using bread flour

Offline jkuo010

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Re: 72 hours cold fermentation
« Reply #81 on: December 24, 2010, 05:22:33 PM »
Guys,

Here is a short video for last pie.
watch carefully at the lower right at 9 second.



-Scott

Offline Jackie Tran

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Re: 72 hours cold fermentation
« Reply #82 on: December 24, 2010, 06:02:39 PM »
no i am not, i am using bread flour

What brand?  Is it bleached or bromated?

Offline jkuo010

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Re: 72 hours cold fermentation
« Reply #83 on: December 24, 2010, 11:48:17 PM »
What brand?  Is it bleached or bromated?


Protein 11.8 +/- 0.3%
Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid).


 

pizzapan