Author Topic: 24 hr dough help!!  (Read 626 times)

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Offline halfprice

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24 hr dough help!!
« on: September 15, 2015, 05:33:51 PM »
I know this is last minute but hopefully someone can help me out.

I normally do a 3 to 4 day cold ferment  but I have a friend coming down tomorrow.  We are going on a 2 day fishing trip out of San Diego.

Anyways he said he wants me to make pizza.  So I don't know if I should stick to my normal cold ferment  recipe or try a room ferment.  My wife always keeps the temp of the house at 78ish.

I'll be making the dough tonight after work, maybe 6-7pm.  The pizza should go on the blackstone around 6 tomorrow night.

I normally make a Lehman style and use the dough calculator.  Sorry I don't have recipes % since I'm at work right now.

Was thinking about adding a little more IDY and putting it in the fridge bulk, then ball it in the morning before leaving to work.  I'm making 3 pizzas.  Or maybe trying a room ferment.

What to you guys/gals suggest.

Jerry

Offline Jackitup

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Re: 24 hr dough help!!
« Reply #1 on: September 15, 2015, 05:42:02 PM »
“The two most important days in your life are the day you are born and the day you find out why.”            -Mark Twain

Offline halfprice

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Re: 24 hr dough help!!
« Reply #2 on: September 15, 2015, 06:58:35 PM »
Thanks for that but I have read all those.  They are mainly 2-3 hours doughs.  The problem is I have 24 hours and have to make the dough tonight for tomorrow.

Offline clarkth

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Re: 24 hr dough help!!
« Reply #3 on: September 15, 2015, 07:00:33 PM »
I've had good success with an 18hr CF by getting the final dough temperature up to about 80 degrees then RT for 2+ hrs.  You might be able to do the same

Offline halfprice

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Re: 24 hr dough help!!
« Reply #4 on: September 15, 2015, 07:26:19 PM »
I've had good success with an 18hr CF by getting the final dough temperature up to about 80 degrees then RT for 2+ hrs.  You might be able to do the same

I'm good with trying this, but not sure of how much yeast to use.

Offline Pete-zza

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Re: 24 hr dough help!!
« Reply #5 on: September 15, 2015, 07:30:56 PM »
Jerry,

For a roughly 24-hour Lehmann NY style dough, I think this should work for three dough balls for three pizzas at 14":

Flour (100%):
Water (60%):
IDY (0.50%):
Salt (1.75%):
Olive Oil (2%):
Total (164.25%):
Single Ball:
687.7 g  |  24.26 oz | 1.52 lbs
412.62 g  |  14.55 oz | 0.91 lbs
3.44 g | 0.12 oz | 0.01 lbs | 1.14 tsp | 0.38 tbsp
12.03 g | 0.42 oz | 0.03 lbs | 2.16 tsp | 0.72 tbsp
13.75 g | 0.49 oz | 0.03 lbs | 3.06 tsp | 1.02 tbsp
1129.55 g | 39.84 oz | 2.49 lbs | TF = 0.086275
376.52 g | 13.28 oz | 0.83 lbs
Note: Dough is for three dough balls for three 14" pizzas; nominal thickness factor = 0.085; bowl residue compensation = 1.5%

For the numbers given, the flour can be bread flour or high-gluten flour. If the 14" size is too large, the formulation can be scaled back to whatever size you plan to make. Or you can use a different thickness factor. I normally do the balling after the dough has been made rather than fermenting in bulk. So, I can't tell you what the bulk ferment will do to the final outcome. So, some monitoring of the rise of the dough might be needed.

Another possibility is a room temperature fermented dough such as described in the opening post at http://www.pizzamaking.com/forum/index.php?topic=7225.msg62332#msg62332. However, room temperature fermented doughs can be tricky, with yeast quantity and fermentation temperatures being critical. In your case, you can select a yeast quantity based on your room temperature and desired fermentation time using Craig's table at Reply 261 at http://www.pizzamaking.com/forum/index.php?topic=26831.msg393271#msg393271. Again, I made only individual dough balls, no bulk rise.

Maybe you can try both versions.

Peter


Offline mitchjg

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Re: 24 hr dough help!!
« Reply #6 on: September 15, 2015, 07:37:40 PM »
Another possibility is the recipe that Brian Spangler of Apizza Scholls shared on the forum.

http://www.pizzamaking.com/forum/index.php?topic=11994.msg111975#msg111975

Good to read the whole thread but if you want the essence of it, see reply 41 for the workflow:
http://www.pizzamaking.com/forum/index.php?topic=11994.msg111975#msg111975

and reply 95 shows the recipe:
http://www.pizzamaking.com/forum/index.php?topic=11994.msg124161#msg124161

There is a later post where Brian omits the oil and uses a different flour.

Basically, you make the poolish tonight.  In the morning, you made the dough and then do stretch and folds every 45 minutes for about 4 hours.  Ball it up and keep it at room temperature until baking.  Put it in the fridge to calm it down if it is growing faster than you want.

Very good pizza!
Mitch

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Offline halfprice

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Re: 24 hr dough help!!
« Reply #7 on: September 15, 2015, 07:40:26 PM »
Thanks Peter,
I was just looking at Craigs chart.  I can do 14" no problem in fact that's what I normally do.  I just didn't know if a cf 24 hr would have the flavor I wanted or used to.

Thanks everyone for the help.  Guess I'll decide in an hour or so.


Jerry

Offline halfprice

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Re: 24 hr dough help!!
« Reply #8 on: September 15, 2015, 07:42:24 PM »
Another possibility is the recipe that Brian Spangler of Apizza Scholls shared on the forum.

http://www.pizzamaking.com/forum/index.php?topic=11994.msg111975#msg111975

Good to read the whole thread but if you want the essence of it, see reply 41 for the workflow:
http://www.pizzamaking.com/forum/index.php?topic=11994.msg111975#msg111975

and reply 95 shows the recipe:
http://www.pizzamaking.com/forum/index.php?topic=11994.msg124161#msg124161

There is a later post where Brian omits the oil and uses a different flour.

Basically, you make the poolish tonight.  In the morning, you made the dough and then do stretch and folds every 45 minutes for about 4 hours.  Ball it up and keep it at room temperature until baking.  Put it in the fridge to calm it down if it is growing faster than you want.

Very good pizza!


Mitch,
I would love to do this but I don't think my boss would like me going home every 45 minutes  ;D  and my friend isn't worth burning a vacation day.

Jerry

Offline mitchjg

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Re: 24 hr dough help!!
« Reply #9 on: September 15, 2015, 07:46:56 PM »
Oh, just put the dough in your back pocket and take it out every 45 minutes when no one is looking..... >:D

Seriously, given you will not be around, I think Peter's CF approach is best.  Best chance of a good pie staying on a good schedule.
Mitch

“We hate math,” says 4 in 10 – a majority of Americans

Offline halfprice

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Re: 24 hr dough help!!
« Reply #10 on: September 15, 2015, 08:50:05 PM »
Oh, just put the dough in your back pocket and take it out every 45 minutes when no one is looking..... >:D

Seriously, given you will not be around, I think Peter's CF approach is best.  Best chance of a good pie staying on a good schedule.

Mitch,
That is actually possible to do, but I think I stick to the cf.

Offline woodmakesitgood

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Re: 24 hr dough help!!
« Reply #11 on: September 15, 2015, 09:04:14 PM »
Mitch,
That is actually possible to do, but I think I stick to the cf.

That's probably the safest bet.

I've been working on a dough I like that has more flavor than my usual 24 hr CF, for the Blackstone.
Its a poolish made the night before...the next day the dough is made in a mixer with no further manipulation required until bake time.
The last batch came out great, and I really want to try it with a lighter flour next time.

http://www.pizzamaking.com/forum/index.php?topic=38405.msg395358#msg395358
Charles


Offline Pete-zza

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Re: 24 hr dough help!!
« Reply #12 on: September 15, 2015, 09:28:00 PM »
A poolish is a good idea. If time permitted, it would be easy to convert the Lehmann NY style dough formulation that I posted to a poolish format. For example, half of the total formula water, at around 60 degrees F, and the same weight of flour could be combined with about 0.033% IDY (as a percent of the poolish flour) and left to preferment at a room temperature of around 78 degrees for about 12-15 hours. The poolish can then be added to the remaining ingredients as noted in the dough formulation I posted, although it might be wise to reduce the amount of yeast a bit and watch the dough as it approaches use time. Also, the final dough should be scaled into three dough balls before refrigerating.

Peter

Offline halfprice

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Re: 24 hr dough help!!
« Reply #13 on: September 16, 2015, 12:13:38 AM »
I do want to try a pooish but I'll try that on a weekend when I can mix it anytime and not worry about work. 

Jerry

Offline juniorballoon

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Re: 24 hr dough help!!
« Reply #14 on: September 16, 2015, 05:33:02 PM »
I've had very good results using TXCraigs yeast chart for 24 hour RT ferments.

http://www.pizzamaking.com/forum/index.php?topic=26831.msg393271#msg393271

I just mix it up the night before and put it on the counter in a tupperware bowl.

jb

Offline halfprice

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Re: 24 hr dough help!!
« Reply #15 on: September 16, 2015, 11:43:08 PM »
Well the pizzas are cooked and eaten.  No pics they were gone to fast and I wanted to watch the debate.   

I followed the recipe Pete posted and tweaked it to fit the size pizzas I needed.

The dough was ok.  Not much rise but they tasted good.  No complaints because their mouths were full. I'm always my biggest critic. 

I'd use the same recipe if I have the need for another 24 hr dough.  I would like to try Craigs rt.  Maybe next time.

THanks again for the help guys.

Jerry

Offline clarkth

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Re: 24 hr dough help!!
« Reply #16 on: September 17, 2015, 04:41:57 PM »
I'm good with trying this, but not sure of how much yeast to use.

Sorry I missed this.  I use pretty much the same formula that Pete put in the thread, with the exception that I use 62% water and 2% salt with KASL flour.


 

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