I have to tries these tomatoes you guys are raving about! I have recently found these, they might be interesting to some of you guys..http://www.fineproductsinternational.com/
1)Look to the left and click the word "Tomatoes"
2)Scroll down till you see "Cento San Marzano Certified Tomatoes in a glass jar 20 oz"
Theyre jared San Marzano's by Cento, and theyre certified!
I havent seen these in stores, so I guess you can get them at this website online, the downside is youre paying the same amount for 8oz less.. Oh well, I am interested in the flavor.
So, after many experiments with using less and less yeast for my 450g flour batches, it seems as if I am hitting a plateau in the "fermentation" field. I have been using .10g of yeast, which is .023% to my flour. 70-72°F ambient temp for the whole fermentation process, and about 30-34 hours fermentation and although my technique of mixing and kneading dough is progressing, I am not sure about the fermentation process completely, I read back on this blog to see what was going on with my old experiments and what people wrote in regards to my experiments and John said I should try doing a 12+12 fermentation, which intrigued me to do a fermentation that had the same amount of bulk and balled time. Of course with out a WFO my results arent showing up the way they really should, but I am indeed in the experimental stage and learning as much as I can before the WFO comes.
Do you guys have any ideas at to when do is ready to be used? I know its more than just times and temps, even though those are variables that subject change, I would like to know what the "point of readiness" is for dough, if you will? Haha
I will experiment more with my fermentation and my next experiment will be letting my dough rest a little less than 34 hours and back to the 26-28 hour mark, but with a similar bulk/ball time. Maybe 13+13 or 14+14 and see how that works; John if you read this, let me know what you think!
It seemed like my dough was a lot better to work with when it was at 26 hours of fermentation, but I was doing 22+4 and the balls were still similar to the way they were when i balled them (round, kept shape, ect..) and when I do the 8-10 hour ball, they flatted out more especially at 62% hydration with my new mixing/kneading techniques. So I want to shoot for this 26-28 hour mark with a different spin on things to see how it comes out because I honestly dont want to use even less yeast, .10g is nothing... Or, do you guys think I should try lowing the yeast?
This is tough for me.. All the help would be appreciated!