Author Topic: Same day dough - leave in fridge or warm rise all day?  (Read 1602 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.
Pizza is not bread.

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

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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!

Online 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 »


Online 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?