I made two batches of dough this week - the first one was my usual sourdough NP and the other was a cake yeast dough with cold fermentation. I wanted to do a head-to-head test and compare the difference in flavor, texture, appearance, etc. The oven floor was around 840-860F. Bake times were between 60-70 secs.
Wild yeast starter dough:
100% Caputo Pizzeria
Bulk ferment for 28 hours (55-60F), balled for 16 hrs (75-78F).
Cake yeast dough:
100% Caputo Pizzeria
0.4% Cake yeast
Bulk ferment for 2 hrs (70F), balled for 48 hrs (refrigerator), taken out to room temp (70-75F) for about 6 hrs before using.
I immediately noticed the color and appearance of the crust between the two were quite significant. The cake yeast had a darker rim with significantly less noticeable leopard spots. I am not sure if I messed up with the timing of the fermentation for the CY dough but I figured it was about 2-3 hrs late compared to the Sourdough batch. The dough ball was slightly smaller in size. If the sourdough ball rose about 1.8-2x its original size, the CY dough ball was around 1.5x.
With regards to flavor, I loved both. I was very pleased with the CY dough's flavor although I still prefer the flavor from the sourdough. That's just me and I can see why some people actually prefer it over the sourdough. The wheat flavor was really shining through.
The texture of both were very soft and melt in your mouth tender with just the right amount of chew (when it started to cool off a bit). I just love the texture of the sourdough where it almost disintegrates in your mouth without effort. I did not see that with the CY dough. If you try to tear the crust apart, it just gives. It is quite difficult to describe in words but maybe, Craig and other sourdough fanatic members will understand what I am trying to say (and help me describe it
I realized with this exercise that I have not spent enough time learning the benefits of cold fermentation (especially during summertime) and next time will be much better. I am not sure if the CY dough pies I made did it enough justice. Next time I will try the room temp vs cold temp CY dough.
The 1st six pics are from the sourdough and the last 3 pics are from the CY dough.