12-Day Dough

[Glutenboy]

I think this is the longest refrigeration I've ever managed.  The dough became a bit more delicate to handle, but the flavor and crumb were fantastic.  This is All-Trumps flour, no oil, and no other specs changed except for the higher hydration (67 percent).

[norma427]

Glutenboy,

Great job!  I can imagine how good the taste of the crust was with a 12 day ferment.  Really nice looking pizza. 

Norma

[Glutenboy]

Thanks, Norma.  I know you've done some extended refrigeration experiments.  What's the longest you've gone?

[norma427]

Thanks, Norma.  I know you've done some extended refrigeration experiments.  What's the longest you've gone?

Glutenboy,

The longest time I cold fermented a dough was 25 days at Reply 218  http://www.pizzamaking.com/forum/index.php/topic,12173.msg120993.html#msg120993 bit that was a milk kefir dough.  The milk kefir seemed to let the dough ferment for a really long while. 

I want to try your formulation out some time because all of you pies look great! 

Norma

[Glutenboy]

Wow!  25-day-old dough!  Did you tell it it either had to move out of the refrigerator or get a job? 

[norma427]

Wow!  25-day-old dough!  Did you tell it it either had to move out of the refrigerator or get a job? 

Glutenboy,

I might have left that dough try to ferment a little bit longer, but was afraid it might be ruined.  That milk kefir must have “magical powers” that it left the dough ferment so long.  I would play around more with the milk kefir in longer ferments, but when my fridge went bad a few months ago, (I had frozen milk kefir grains in dairy whey) and mistakenly threw them out.   

Your post made me chuckle.    Thanks for the laugh.

Norma