Saturday has become pizza night and this weekend was no exception. On Friday, I took out two dough balls from the freezer for the following evening meal. Both were made using Peter Reinhart's Napoletana pizza dough recipe using KA bread flour at 69% hydration but one was bulk fermented one day and then sectioned, balled and frozen.
I couldn't believe the difference in the balls and skins. The bulk fermented dough was tacky and a little bubbly, stretched effortlessly to it's limit and resulted in a thin crisp cracker style crust. The other was the usual flat, barely tacky ball that baked to a bread like texture.
I'm using a digital scale and follow directions to the letter. Can bulk fermentation change the characteristics of the dough this much.
I was about to try Reinhart's Neo-Neopolita dough recipe but would like to duplicate the bulk fermented dough again.
On top of this, I was browsing in a world market store today and bought two 1 kilo packages of Farina de Grano Tenero Tipo OO flour. There was a production date 11/2011. What is the shelve life and how best should I store it. I know I'm not ready for this stuff but couldn't pass it up. All I read about is "00". I'd like to start out working some of the flour in to say the Neo-Neopolita before ever trying a 100% "00". Any suggestions on percentages and how much more water would be needed. I'm cooking in a LBE and can attain 650 to 750 degrees F.
Thanks for all your suggestions