Author Topic: Cold Fermentation vs Room Temperature Fermentation  (Read 3226 times)

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Offline grandpa

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Cold Fermentation vs Room Temperature Fermentation
« on: March 10, 2011, 04:10:38 PM »
What are the pros and cons of cold fermentation vs room temperature fermentation?


Offline scott r

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Re: Cold Fermentation vs Room Temperature Fermentation
« Reply #1 on: March 10, 2011, 04:57:28 PM »
Im sure there will be tons of responses/proponents for both sides but I have to say.....   In the words of the yodalike pizza master Chris Bianco  "either method can produce a great pizza"  When I pressed him on which was better he could not pick a favorite.    For technical reasons some flours prefer one method to the other, but even then I have made great pizza using the "wrong" technique for a particular flour.

Offline Pete-zza

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Re: Cold Fermentation vs Room Temperature Fermentation
« Reply #2 on: March 10, 2011, 05:00:18 PM »
grandpa,

For me, the way I think and write, it would take hours to do justice to your question, especially if the answer is expected to take all types and styles of pizzas into account. The best way for you to answer your own question is to take a given dough recipe and modify it 1) for short term fermentation at room temperature (called an "emergency" dough), 2) for long term fermentation at room temperature (say, 24 hours), and 3) for cold fermentation (a day or more). Then, decide for yourself what the pros and cons are.

You can see examples of emergency doughs at http://www.pizzamaking.com/forum/index.php/topic,8297.0.html. You can see examples of long room temperature fermented doughs in the thread at http://www.pizzamaking.com/forum/index.php/topic,7225.0.html. There are a lot of recipes on the forum for cold fermented doughs, from a day to several weeks. If you are interested in a NY style, you can find many examples in the collection set forth at http://www.pizzamaking.com/forum/index.php/topic,11860.0.html.

If I were to attempt to generalize on the subject, I would say that a cold fermented dough should develop more byproducts of fermentation that contribute to the taste, color, aroma and texture of the crust of the finished pizza. However, you can achieve similar results using a long room temperature fermentation, for example, 20 hours or more. A dough that ferments at room temperature for a few hours will have fewer byproducts of fermentation and, arguably, not have as much flavor and color in the finished crust. But, taste is a matter of personal preference. There are many people who prefer "emergency" pizzas over those made from long fermented doughs.

Peter
« Last Edit: March 11, 2011, 08:57:01 AM by Pete-zza »

Offline Pete-zza

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Re: Cold Fermentation vs Room Temperature Fermentation
« Reply #3 on: March 11, 2011, 09:24:01 AM »
grandpa,

After I posted, I recalled that I had done just what I suggested that you do, specifically, in relation to Papa John's clone doughs as discussed in the thread at http://www.pizzamaking.com/forum/index.php/topic,6758.0.html. If you'd like to see the differences between room temperature fermented doughs and cold fermented doughs in relation to basically the same dough formulation and pizza size (14"), you might want to read the above thread. However, I suggest that you read the relevant posts in the following sequence:

1. 2-hour "emergency", room-temperature fermented dough: Reply 52 at http://www.pizzamaking.com/forum/index.php/topic,6758.msg66312.html#msg66312

2. 8-hour room-temperature fermented dough: Reply 24 at http://www.pizzamaking.com/forum/index.php/topic,6758.msg59357.html#msg59357

3. 12-hour room-temperature fermented dough: Reply 30 at http://www.pizzamaking.com/forum/index.php/topic,6758.msg59762.html#msg59762

4. 24-hour room-temperature fermented dough: Reply 35 at http://www.pizzamaking.com/forum/index.php/topic,6758.msg60197.html#msg60197

5. 24-hour cold fermented dough: Reply 31 at http://www.pizzamaking.com/forum/index.php/topic,6758.msg60076.html#msg60076

6. 2-day cold fermented dough: Reply 20 at http://www.pizzamaking.com/forum/index.php/topic,6758.msg59217.html#msg59217

7. 3- to 8-day cold fermented dough: Reply 2 at http://www.pizzamaking.com/forum/index.php/topic,6758.msg58197.html#msg58197

Although the dough formulations for the various versions listed above have a lot of common components and values, you should especially note how the amounts of yeast change from one version to the next.

Peter


Offline GuzziJason

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Re: Cold Fermentation vs Room Temperature Fermentation
« Reply #4 on: March 14, 2011, 12:10:51 PM »
A long, colder fermentation is supposed to allow time for enzymes in the dough to break down the complex starches into simple sugars, which brown better and provide more flavor. This seems true based on my experimentation - older, cold-fermented dough does seem to brown up better.

__Jason

Offline jerrym

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Re: Cold Fermentation vs Room Temperature Fermentation
« Reply #5 on: March 14, 2011, 03:12:08 PM »
it's well worth following the suggestion to try a few different methods.

i used room ferment for years and was never able to get the yeast taste (that i associate with restaurant pizza).

since joining the site i'm totally sold on cold ferment.

one clear advantage for me is that i can make the dough in advance at a time that suits.

i've tried low yeast long ferment (3 to 6 day) and high yeast short ferment (3 day). i can't tell the difference between the two end points. for me i ran into handling trouble on the peel with the long ferment but that may just be down to the all purpose flour i was using which i've since dumped and switched to bread flour.

Offline grandpa

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Re: Cold Fermentation vs Room Temperature Fermentation
« Reply #6 on: March 14, 2011, 10:29:13 PM »
Thank you for all of your comments. I have decided to go with a one day cold ferment.

Grandpa

Offline scott r

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Re: Cold Fermentation vs Room Temperature Fermentation
« Reply #7 on: March 15, 2011, 10:15:43 AM »
If your only going for a one day dough I think you may have better luck with room temp, although both will work.    Cold ferments start to show their pluses at more than one day.   Don't forget you can combine room temp and fridge rises without issue.   Experimenting is lots of fun, so maybe you can try both eventually.   Good luck!


 

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