Author Topic: Direct Fermentation  (Read 966 times)

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Offline tscaife

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Direct Fermentation
« on: March 12, 2012, 04:08:44 PM »
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


Offline tscaife

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Re: Direct Fermentation
« Reply #1 on: March 12, 2012, 04:09:26 PM »
Pics Continued


Offline bakeshack

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Re: Direct Fermentation
« Reply #2 on: March 12, 2012, 05:40:36 PM »
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

Offline tscaife

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Re: Direct Fermentation
« Reply #3 on: March 12, 2012, 05:49:40 PM »

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

Offline bakeshack

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Re: Direct Fermentation
« Reply #4 on: March 12, 2012, 07:01:24 PM »
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

Offline tscaife

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Re: Direct Fermentation
« Reply #5 on: March 12, 2012, 07:57:01 PM »
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.




Offline Pizza Napoletana

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Re: Direct Fermentation
« Reply #6 on: March 13, 2012, 06:11:18 AM »
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.


Dear Tscaife, nice pizzas and video. Thank you very much!
Recipes make pizzas no more than sermons make saints!

http://pizzanapoletanismo.com/2011/09/27/a-philosophy-of-pizza-napoletanismo/


 

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