Author Topic: Need emergency IDY 48 hour dough recipe  (Read 623 times)

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Offline Totti

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Need emergency IDY 48 hour dough recipe
« on: March 14, 2014, 01:49:42 AM »
Hi guys,

So my Ischia isn't active yet - and I want to give this IDY a go. What % is good for a 24 bulk, 24 ball method in a WFO?

At the moment I have
62.5% Water
3% Salt

I am thinking 0.1%? Or  0.075%?

Disappointed that I can't use Ischia, but this will give me a chance to get on top of my floor management as the last batch of pies have been bottom scorched :)


Offline dylandylan

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Re: Need emergency IDY 48 hour dough recipe
« Reply #1 on: March 14, 2014, 02:04:55 AM »
I'm afraid I don't have an answer, but I also need an emergency IDY recipe but for a 24hr dough. 

Offline Totti

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Re: Need emergency IDY 48 hour dough recipe
« Reply #2 on: March 14, 2014, 02:09:27 AM »
I'm afraid I don't have an answer, but I also need an emergency IDY recipe but for a 24hr dough.

Try:

1kg Caputo
625ml Water
29grams salt
1.4 grams fresh yeast. If you have to use IDY, i would estimate it will be somewhere in the 0.5 to 0.7gram.

You can make that, rest it for half an hour, then ball and cook in 8 hours without the 24 hour bulk fermentation if you are cooking it in a WFO.
« Last Edit: March 14, 2014, 02:11:22 AM by Totti »

Offline dylandylan

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Re: Need emergency IDY 48 hour dough recipe
« Reply #3 on: March 14, 2014, 02:12:04 AM »
Great thanks.  It's not often that I do 8hr! 

Offline deb415611

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Re: Need emergency IDY 48 hour dough recipe
« Reply #4 on: March 14, 2014, 08:49:54 AM »

Offline dylandylan

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Re: Need emergency IDY 48 hour dough recipe
« Reply #5 on: March 14, 2014, 07:44:17 PM »
Righty, I'm an hour or so into my 6hr dough.  I went for .2% cy.

Offline mkevenson

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Re: Need emergency IDY 48 hour dough recipe
« Reply #6 on: March 15, 2014, 02:28:16 PM »
I didn't realize a 48 hr dough was an emergency? Silly me.  :o
I have been using 0.3% IDY with 60% effective hydration, has been working out well for cold 48hr plus bench of 3-4 hrs.

Mark
« Last Edit: March 15, 2014, 02:31:02 PM by mkevenson »
"Gettin' better all the time" Beatles

Offline Totti

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Re: Need emergency IDY 48 hour dough recipe
« Reply #7 on: March 15, 2014, 09:40:23 PM »
I didn't realize a 48 hr dough was an emergency? Silly me.  :o
I have been using 0.3% IDY with 60% effective hydration, has been working out well for cold 48hr plus bench of 3-4 hrs.

Mark

Mark,

It is when you
a) Don't have an IDY recipe.
b) Have about 50 hours until you need them ready

 :-*


Offline mkevenson

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Re: Need emergency IDY 48 hour dough recipe
« Reply #8 on: March 15, 2014, 09:45:38 PM »
Mark,

It is when you
a) Don't have an IDY recipe.
b) Have about 50 hours until you need them ready

Oh, so not an "emergency dough", A real emergency!!!!!!!!!!

Hope it works for you. Mine will go on in about an hour.

Happy pies

Mark

 :-*


"Gettin' better all the time" Beatles

Offline Totti

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Re: Need emergency IDY 48 hour dough recipe
« Reply #9 on: March 16, 2014, 05:07:05 PM »
Thanks Mark, I postponed because I wanted to practise with that mix first, so I will let you know :)


 

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