1 day cold ferment?

[PizzaSean]

Hey all -

Been making dough with Full Strength ~12.5% ish flour in the 63-65% HR range.

Was wondering how much yeast (IDY) would be recommended for a 1-day cold ferment.

Any input greatly appreciated!

Sean

[dmcavanagh]

How much of flour are you using?

[PizzaSean]

This was my formula for emergency like 4-5 hour dough...

Flour (100%):
Water (64%):
IDY (.6%):
Salt (2%):
Oil (2%):
Sugar (2%):
Total (170.6%):
Single Ball:
   676.6 g  |  23.87 oz | 1.49 lbs
433.02 g  |  15.27 oz | 0.95 lbs
4.06 g | 0.14 oz | 0.01 lbs | 1.35 tsp | 0.45 tbsp
13.53 g | 0.48 oz | 0.03 lbs | 2.42 tsp | 0.81 tbsp
13.53 g | 0.48 oz | 0.03 lbs | 3.01 tsp | 1 tbsp
13.53 g | 0.48 oz | 0.03 lbs | 3.39 tsp | 1.13 tbsp
1154.27 g | 40.72 oz | 2.54 lbs | TF = 0.08
577.14 g | 20.36 oz | 1.27 lbs

[PizzaSean]

Ended up using the above formula and changing IDY to .5% for the 1-day ferment.

Came out great!

/thread