Last nights crumb

[flyboy4ual]

Here is a crumb shot from last night. 

57% hydration

9 hour counter, 45 hour cold ferment and a 3 hour counter.

Scott D.

[Jackie Tran]

Wow! Was it light like that throughout the rim?  Source of yeast?

Chau

[thezaman]

beautiful, that what i want!!! please add the amount of yeast to the above request.thanks, larry

[TXCraig1]

Cool. I don't think I've ever seen crumb that open yet with that much structure.

CL

[JConk007]

scott,
really nice! crumbalicious!
same questions please,  The type of yeast and % and, was whole rim like that or is this a bubble? GI  peel or wood at 57% I  hope you can use the GI I cant live without it now!
hows the chimney enclosure coming along?
John

[RobynB]

WOW!  Yes, details, please!  Formula, workflow??  That is gorgeous!

[flyboy4ual]

Hi,

I cannot remember if the whole rim was like that, I honestly didn't check it out.   Too many rum and cokes.   I made the cut and saw the nice crumb shot and just took a picture.  I would guess that half of it was like that.

My recipe is:

1000 Grams Caputo
570   Grams water
26     Grams salt
1/3 TSP of ADY


Mixed 3/4 flour and all the water in the Bosch for about 2 minutes.  Let it sit for 30 minutes.  Mixed in the rest of the ingredients and then mixed for 8 minutes.

9 hour counter, 45 hour cold ferment and a 3 hour counter.

Scott D.

[flyboy4ual]

John,

Still the wood peel.  Had company and didn't want to embarrass myself!

Scott D.

[dellavecchia]

Excellent crumb! It shows a great deal of gluten development, coupled with a perfect fermentation time. The gas was happily captured in the gluten pockets that had ample elasticity to expand without breaking. The long, cold, fermentation worked well with your ADY, which was given a good head start on the counter. Great job, and excellent workflow.

John

[thezaman]

scott,the crumb is beautiful can you describe the feel of the dough when stretching? does it still have good elasticity? is the finished pizza tender?  and last the taste in comparison to a less mature dough.

[RobynB]

Scott:  Counter rise is bulk, then ball before cold?  Or bulk through cold then ball for final rise?

[JConk007]

You will get the peel when you have time just curious
also at what point do you ad the salt and yeast? everything after the 30 Min rest?
I am guessing  bulk  rise unless individual tupperware action to seal em up?
thanks again scott

[flyboy4ual]

Bulk rise, then ball and into the fridge.  The dough feels smooth and stretches great also pretty tender if you eat it within 10 minutes.   I always find that my dough tastes better and cooks different when it has been cold fermented.

Scott D.