Author Topic: 12-Day Dough  (Read 1239 times)

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Offline Glutenboy

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12-Day Dough
« on: June 17, 2012, 06:29:55 PM »
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).
Quote under my pic excludes Little Caesar's.


Offline norma427

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Re: 12-Day Dough
« Reply #1 on: June 17, 2012, 08:01:59 PM »
Glutenboy,

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

Norma
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Offline Glutenboy

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Re: 12-Day Dough
« Reply #2 on: June 17, 2012, 08:44:14 PM »
Thanks, Norma.  I know you've done some extended refrigeration experiments.  What's the longest you've gone?
Quote under my pic excludes Little Caesar's.

Offline norma427

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Re: 12-Day Dough
« Reply #3 on: June 17, 2012, 08:56:33 PM »
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
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Offline Glutenboy

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Re: 12-Day Dough
« Reply #4 on: June 18, 2012, 11:25:55 AM »
Wow!  25-day-old dough!  Did you tell it it either had to move out of the refrigerator or get a job?  :-D
Quote under my pic excludes Little Caesar's.

Offline norma427

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Re: 12-Day Dough
« Reply #5 on: June 18, 2012, 12:15:55 PM »
Wow!  25-day-old dough!  Did you tell it it either had to move out of the refrigerator or get a job?  :-D

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.    :o

Your post made me chuckle.  :-D  Thanks for the laugh.

Norma 
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