Author Topic: Warm rise with oil  (Read 730 times)

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Offline tscaife

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Warm rise with oil
« on: May 19, 2011, 12:50:00 PM »
My last 2 bakes I have gone for a room temperature rise with decent results but, I still need to tweak a few things. Copying TxCraig1's method (1% starter, 63%, 3% salt, KABF is the only difference).

I am baking pizzas tomorrow in my grill with a 650*ish temp and a stone temp at 600*ish. I am thinking that adding some oil may be worth doing. If I add 1.5% oil and drop the salt to 2% will these variables have a profound effect on rise time in anyone's experience? At these temps is it even worth adding the oil?

I am going for room temp (75*) 24 hours (20 bulk rise/4 balled). I am still trying to figure out water temp as well. First try was too warm and things went way too fast. Second try was too cold and went a bit too slow. I just used a bowl of ice in oven the first time and oven light on the second to try and compensate. The first two tries were also at 30 hours so I am going to try the following;

4 - 375g dough balls (13" .1 Thickness Factor)
75* - Room Temp
100% - KABF
63% - Water (70*)
2.5% Ischia culture (very active)
2% salt
1.5% EVOO

Any opinions on this would be greatly appreciated. I will post results tomorrow.

Thanks!
TS


Offline tscaife

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Re: Warm rise with oil
« Reply #1 on: May 20, 2011, 10:42:01 AM »
The lower salt content and oil don't seem to have a major effect at this point. I ended up using 3% starter and it is rising well.

Online TXCraig1

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Re: Warm rise with oil
« Reply #2 on: May 20, 2011, 12:36:59 PM »
I think it might rise a little faster than you want, but you can slow it down if necessary by putting everything in a cooler with a block of ice (ambient temp of 60-65F). Give it an hour or so at room temp before opening the balls. Yo ucan give yourself a little more flexibility here by doing less time in bulk and more in balls. 18 and 6 maybe. I'd watch the bulk and decide based on how it progresses. If it is going faster than you would like, ball it sooner and bring the temp down.

I would have suggested trying 2% before you went to 2.5%. Looking through my notes, I was using 1.7-1.9% when my room temp was 74F.

You might put a couple ice cubes in your measuring cup and then strain them out as you weigh the water to bring the water temp down a little. Don't over mix.

I'm excited to see how they come out.

CL
I love pigs. They convert vegetables into bacon.

Offline tscaife

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Re: Warm rise with oil
« Reply #3 on: May 20, 2011, 12:54:13 PM »
I should add that I didn't get going last night until later than I hoped so I am looking at 20 - 21 hours. This morning it looked like it had increased by about 30 - 40%. Hopefully I will be OK. If not at least I have plenty of beer!

Thanks for the tips!

TS

EDIT: I called my wife to check and she said that the dough ball is huge as of NOON. I guess 3% was too much. She put it in the oven with a large bowl of ice.
« Last Edit: May 20, 2011, 01:02:09 PM by tscaife »

Offline tscaife

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Re: Warm rise with oil
« Reply #4 on: May 21, 2011, 01:32:31 PM »
Results were great and I would say that the oil didn't make a huge difference.

Online TXCraig1

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Re: Warm rise with oil
« Reply #5 on: May 23, 2011, 09:42:33 AM »
TS,

Those pies look great.

CL
I love pigs. They convert vegetables into bacon.