Direct Fermentation

[tscaife]

I decided to try a short bulk with long balled time. I was happy with the results despite the subpar effort of the bake. I will try again with better flour and a hotter stone temp.

Bakeshack observed that the larger bubbles didn't occur and I had a similar result. I think I prefer this. There was a much milder flavor as well. You could barely taste any sourness. The flexibility that this offers is also a huge plus. They looked ready from about 20 hrs balled.

3 hrs bulk + 27 hrs balled

Baked in Big Green Egg at 750* stone.

100% flour (25% KABF/ 75% AP) - Bad choice but, they still weren't bad.
60% water
2.7% salt
2% starter



Todd

[tscaife]

Pics Continued

[bakeshack]

Todd, great looking pies!  The margherita looks really good.  Did you notice the difference in how easy it is to open the balls from the long ball method?

Marlon

[tscaife]

Thanks Marlon! Had some cheese melting issues with the margherita but, Everyone seemed to enjoy it.

Dough was very easy to open and the finished product was very tender. I need to cook short and long bulk dough side by side to compare.

Todd

[bakeshack]

I have recently made a long bulk dough - 24 hrs bulk/12 hrs balled with great results as well.  Very similar to the short bulk mehod with no extra large bubbles.  I just lowered the amount of starter from 2.5% to 1.5%.  The only difference is the short bulk is extremely easy to open. 

Marlon

[tscaife]

Interesting Marlon, I was doing 12/12 for a while but the dough didn't open as easily. The video below shows 12/12 dough and you can see it is still pulling back a bit.

<a href="http://www.youtube.com/watch?v=YmPXrk1cyn0" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=YmPXrk1cyn0</a>

[Pizza Napoletana]

Interesting Marlon, I was doing 12/12 for a while but the dough didn't open as easily. The video below shows 12/12 dough and you can see it is still pulling back a bit.

http://www.youtube.com/watch?v=YmPXrk1cyn0

Dear Tscaife, nice pizzas and video. Thank you very much!