Same day dough - leave in fridge or warm rise all day?

[brandonb]

Hi everyone-

This morning my wife tells me that her family is coming over for dinner and wants my pizza. So I through together the below dough and it has been balled and in the fridge for the past 2 hours. Since I'll be cooking it 6 hours from now, should I go ahead and take it out and let it warm rise to better develop the gluten structure or should I leave it in the fridge and take it out with 2 hours to go?

Caputo 00
64% hydration
0.4% ADY
2.5% salt

Wet knead technique
Mix - autolyse 20 min - mix KA low 5 minutes - increase speed and mix 5 minutes while adding in remaining flour - rest 15 min - balled and put in fridge

Thanks!

[TXCraig1]

I'm guessing you need to get it out and up to room temp now or it won't be risen when you need it.

[parallei]

I'm guessing you need to get it out and up to room temp now or it won't be risen when you need it.

+1

Also, you can always chuck them back into the fridge if they seem to be getting out of hand.  Just make sure they are out again a 1 - 2 hours before you want to use them. (But I'm sure you know that....)

[brandonb]

Perfect! Thanks for the quick responses!

[Mangia Pizza]

Why would he put them in the fridge at all?

I mean, why not let them rise at room temp?

[Tscarborough]

That looks like a room temp rise dough anyway.

[brandonb]

That looks like a room temp rise dough anyway.

It came out pretty good. Nice rise, decent crumb, very easy to stretch.

So if this is a room temp rise dough, how should I adjust it to be a 1-2 day cold rise dough?

Thanks!

[Tscarborough]

A tad more yeast.

[brandonb]

0.5? or higher?

[parallei]

(I screwed up an deleted my original post. Sorry.)

I stated I always dropped the % yeast for longer cold ferments.  I also said that maybe more knowledgeable folks would chime in.

[Tscarborough]

Me too, but that is already low.

(of course since I use volume calcs, not percentages, I could be wrong).

[parallei]

I had luck 0.30% IDY for a couple day cold ferment.  I'm sure 0.40% would work too.  But that's just me.

brandonb,

Check out Glutenboy's thread here: http://www.pizzamaking.com/forum/index.php/topic,11860.msg110289.html#msg110289

Glutenboy is the master of the LONG cold ferment.

[Jraducha]

Wet knead technique
Mix - autolyse 20 min - mix KA low 5 minutes - increase speed and mix 5 minutes while adding in remaining flour - rest 15 min - balled and put in fridge

Why "autolyse" and then mix in remaining flour?  Do you notice a difference?