Usage window for 24 hour room temperature dough

[mitchjg]

Hi,

Yesterday, For the first time, I made a couple of pizzas that were fermented at room temperature (70 - 72) for about 24 hours. It came out very good and I will be doing this again. I usually make 2 day CF dough following Jeff Varasano's process.

Posting a picture of the as asparagus/fontina/parm/prosciutto pie.  Cooked it in my FGM 700 at around 750 floor temperature / 850-900 dome.

The pie was

80% KABF / 20% Caputo (including the starter flour)
65% hydration (including the starter water)
2.8 % starter
2.8 % salt

Bulk rise for 18 hours. Balled rise for 6.   

Can you help me understand the time window in which I can use a dough like this?  1 hour? 6 hours?, etc.

Thanks!

[TXCraig1]

It's going to depend on the temperature you're holding it at. At 70-72, I bet it is at least 6 hours. Probably a lot more. The best way to find out is to try it. Let one sit and see how long until it's overblown.

My 48 hour dough hardly changes between 48 and 52 hours when I use it.

[pizzaneer]

If you raise the salt level a bit, yeast fermentation will slow down, allowing the bacteria to make more of a complex flavor.  You could (theoretically) stretch out that ready time quite a ways, with a reball if needed. Depends on what you are shooting for.  Clean & simple, or Interesting, or OMG WTH is that??!11!!

[Tscarborough]

After balling, you can cold retard it for a long time.  23 days is the longest I have done, although I threw out some today that were 30 days and they were sweet smelling and usable.  The sweet spot for my particular 24 hour bulk is about 3 days cold retarded.

[pizzaneer]

In your opinion, what is the ideal CR temp for a 24, 48, and longer dough?  (A "standard" dough.) 

I'm visualizing a days / temp graph.