Author Topic: Same day dough - leave in fridge or warm rise all day?  (Read 1969 times)

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Offline brandonb

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Same day dough - leave in fridge or warm rise all day?
« on: August 12, 2012, 02:13:27 PM »
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!


Offline TXCraig1

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Re: Same day dough - leave in fridge or warm rise all day?
« Reply #1 on: August 12, 2012, 02:16:03 PM »
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.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

parallei

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Re: Same day dough - leave in fridge or warm rise all day?
« Reply #2 on: August 12, 2012, 02:24:57 PM »
Quote
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....)

Offline brandonb

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Re: Same day dough - leave in fridge or warm rise all day?
« Reply #3 on: August 12, 2012, 02:25:41 PM »
Perfect! Thanks for the quick responses!

Offline Mangia Pizza

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Re: Same day dough - leave in fridge or warm rise all day?
« Reply #4 on: August 12, 2012, 03:48:09 PM »
Why would he put them in the fridge at all?

I mean, why not let them rise at room temp?
« Last Edit: August 12, 2012, 03:50:13 PM by Mangia Pizza »
Paolo

Offline Tscarborough

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Re: Same day dough - leave in fridge or warm rise all day?
« Reply #5 on: August 13, 2012, 09:51:59 PM »
That looks like a room temp rise dough anyway.

Offline brandonb

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Re: Same day dough - leave in fridge or warm rise all day?
« Reply #6 on: August 13, 2012, 09:53:47 PM »
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!

Offline Tscarborough

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Re: Same day dough - leave in fridge or warm rise all day?
« Reply #7 on: August 13, 2012, 10:18:04 PM »
A tad more yeast.

Offline brandonb

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Re: Same day dough - leave in fridge or warm rise all day?
« Reply #8 on: August 13, 2012, 10:27:48 PM »
0.5? or higher?


parallei

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Re: Same day dough - leave in fridge or warm rise all day?
« Reply #9 on: August 13, 2012, 10:32:29 PM »
(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. ;D

« Last Edit: August 13, 2012, 10:38:16 PM by parallei »

Offline Tscarborough

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Re: Same day dough - leave in fridge or warm rise all day?
« Reply #10 on: August 13, 2012, 10:33:22 PM »
Me too, but that is already low.

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

parallei

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Re: Same day dough - leave in fridge or warm rise all day?
« Reply #11 on: August 13, 2012, 10:40:30 PM »
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. ;D

« Last Edit: August 13, 2012, 10:52:30 PM by parallei »

Offline Jraducha

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Re: Same day dough - leave in fridge or warm rise all day?
« Reply #12 on: August 17, 2012, 04:21:01 AM »
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?


 

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