Super long fermentation

[dellavecchia]

5 cup Caputo 00
3-1/2 cup water
2 tsp IDY
2 tsp salt
1 tsp brown sugar

Wow. I calculate that at .9% yeast.

John

[dellavecchia]

So I don't really know the answer to the question I posed, and I was looking for what other people thought. I agree with Scott in that the longer fermented pies taste better. I don't know if Brooklyn does a cold ferment, but Keste does controlled room temp I believe - and the results are much different from a cold ferment. For all I know this dough is under fermented. I saw the same thing when I ate at Barbone - the taste of the dough was great, but it had a dense, undercooked crumb:

http://www.pizzamaking.com/forum/index.php/topic,20498.0.html

They use IDY with a 3 day cold ferment.

But I will say that this type of leoparding is not visually appealing, and is a bit too charred for my current taste (IMHO). I know when I bake pies with CY, I get a feather light interior with a puffy, slightly crispy crust. Much like Marlon posted recently in his CY thread. I don't see this pizza having those characteristics. But it may taste great, someone will have to try it and report back.

John

[bakeshack]

John, I believe this dough is not anywhere near being overfermented.  It looks that way because of the possible effects of cold fermentation (much like the surface blisters you get from a cold retarded Tartine loaf).  It might also be highly possible that it is under fermented or not yet ready as you mentioned.   If they would have shown the crumb structure, I would imagine it to be a bit dense and not very airy inside.

Marlon

[Tscarborough]

Yes, I expected it to be a 24/12 but I didn't get a chance to use it.

[JBailey]

Speaking from having observed up close a pizzaiolo or is that fornaio? working a neapolitan oven, I'd hazard a guess that the fire in the oven, timing, placement can still have a massive effect on those charred spots. I don't think fermentation is always the main factor.

[bakeshack]

IMHO, if it was due to the fire in the oven or bad manipulation inside while baking, one would get occasional burnt bubbles or char and not the almost uniform distribution of charred bubbles around the crust.

[TXCraig1]

btw craig.... I think your awesome... sorry if it seems like im arguing w you.     

No worries. The respect is mutual.

[Jet_deck]

From Yelp.

[dellavecchia]

Two more from Yelp (one is the same Gene posted, different angle):

John

[dellavecchia]

I guess I caused quite the stir over at Slice with my question in this thread. I can't believe how crass Adam and Kenji were with their language and comments - especially given the very thoughtful responses people made here. I may never contribute to Slice again:

http://slice.seriouseats.com/archives/2012/10/first-look-brooklyn-central-park-slope.html#comments

John

[Mangia Pizza]

I guess I caused quite the stir over at Slice with my question in this thread. I can't believe how crass Adam and Kenji were were their language and comments - especially given the very thoughtful responses people made here. I may never contribute to Slice again:

http://slice.seriouseats.com/archives/2012/10/first-look-brooklyn-central-park-slope.html#comments

John

John, don't let them get to you....

truth is that no matter what the reason is, Stefano Ferrara wouldn't be too proud to see pizzas coming out of one of his ovens look like those....

[widespreadpizza]

IMO  something is going on with WHEN these crusts are divided.  over-fermented before final balling is what I see.  Too much air in the dough creates these huge pockets that blow up when they hit the oven.  -marc

[johnnydoubleu]

Think you are on to something there @WSP.

[TXCraig1]

IMO  something is going on with WHEN these crusts are divided.  over-fermented before final balling is what I see.  Too much air in the dough creates these huge pockets that blow up when they hit the oven.  -marc

I completely agree. This is one of the reasons why I have stressed many times that there should be almost zero signs of fermentation when you go from bulk to ball.

[Phar Lap]

Craig,

Great PM-defending response on Slice!

[Tscarborough]

I dug some of Gene's spilled dough out of the trash and have it hydrating to use as a starter.  How often should I feed it?

[TXCraig1]

I dug some of Gene's spilled dough out of the trash and have it hydrating to use as a starter.  How often should I feed it?

Every two or three days or so should be fine. Once it is good and active, put it in the fridge and it can go for maybe 6 months without any feeding.

[Jet_deck]

I can't believe how crass Adam and Kenji were with their language and comments - especially given the very thoughtful responses people made here.

Maybe something like don't bite the hand that feeds ya?

Thanks for your post, I rarely visit that site but that is very interesting.

[Jet_deck]

I dug some of Gene's spilled dough out of the trash and have it hydrating to use as a starter.  How often should I feed it?

Tom, it is going to get pretty "hoochey" before it gets good.  Just stay the course with feeding and dumping and feeding.  At my home, Craig's starter prefers a bit stiffer meal than 50/50 water flour.  Miss Ischca likes a 60/40 flour water meal here.

[weemis]

The pizza in question looks to me like it missed the prime window of fermentation without crossing into too over-fermented. Usable, but not optimum. But it's a business, and with that comes times when they will both nail it and miss the mark. The nature of the beast. Consistency is probably the hardest part once you get it all figured out.