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Author Topic: 8 hour dough?  (Read 592 times)

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Offline San Jose Dale

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8 hour dough?
« on: December 20, 2011, 01:02:09 PM »
I see lots of techniques here for emergency dough, they seem to be for a few hours at room temp. What if I have 8 or 10 hours, and want to use a Lehman NY style pizza dough. Is it best to leave out at room temp, of stash in the fridge?

Any advice is appreciated..

Dale

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buceriasdon

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Re: 8 hour dough?
« Reply #1 on: December 20, 2011, 01:46:25 PM »
When I make dough in the morning I ball up, place the ball in an oiled container and stick it in the fridge. Pull it out a couple of hours before needed to warm up. Works for me.
Don
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Offline Tscarborough

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Re: 8 hour dough?
« Reply #2 on: December 20, 2011, 02:04:57 PM »
I generally give it 1 hour on the counter in bulk, ball it, then fridge it until I use it (6-168 hours later).
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Offline San Jose Dale

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Re: 8 hour dough?
« Reply #3 on: December 20, 2011, 02:33:02 PM »
Makes sense, just didn't know if leaving it at room temp for 8 hr was recommended.
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Offline Tscarborough

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Re: 8 hour dough?
« Reply #4 on: December 20, 2011, 02:38:56 PM »
I have done that with regular doughs and almost always do so with Caputo doughs (leave it out for 8 hours).
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Offline Qapla

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Re: 8 hour dough?
« Reply #5 on: January 03, 2012, 06:33:50 PM »
When I have done the 8 hr dough I have let it stay out. WHat I have found that works for me is to do a bulk rise, punch it down and let it do another bulk rise. Then, I ball and proceed. It seems to work.
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