You are disregarding the essence of my original post. I am referring to a broad description of fermentation as spelled out by the Department of Bioengineering, of Rice University as I indicated in the first post.....I'm sticking to my terminology.
Quote: "The basic process of fermentation has been used for centuries for producing a variety of foods around the globe. Such examples include breads, beer, buttermilk, cheese, pickles, sauerkraut, yogurt, tempeh, just to name a few. Up until the work of Louis Pasteur during the mid to late 1800s, little was know about the process of fermentation or the involvement of microorganisms.Fermentation is often defined as a process where cells produce energy anerobically, or without oxygen. In general, fermentation involves the breaking down of complex organic substances into simpler ones. Microbial or animal cells obtain energy through glycolysis, splitting a sugar molecule, and removing electrons in the process. The electrons are then passed to an organic molecule such as pyruvic acid. This results in the formation of waste products that are excreted from the cell. Waste products formed in this way include ethyl alcohol, butyl alcohol, lactic acid, and acetone."
I get asked all the time to recommend a good recipe for pizza. Many times I ask them if they know about pizzamaking.com.....and if not I tell them there's more information there than you could use in a life time. Some people find all of this information daunting, and many people just read and never join so they can't ask questions.
Pizza making is subjective. Style, recipe, yeast types, toppings, crust appearance, mixing protocols, fermentation protocols, dough handling, equipment preferences, mixers, ovens, dough containers just to name a few.
This can all be daunting for the first time pizza maker, (it was for me 5 years ago)
So to cut to the chase: recipes are great, but without mixing and fermentation protocols / schedules you will surely end up with mixed bag of results.
I still consider myself a "newbie" in most respects, and if I'm going up against a microbiologist or chemist, count me out. I have been on a quest to simplify (not oversimplify) the process, for myself and the people I deal with on a daily basis. Just because I'm popping the hood on my car, doesn't mean I'm willing to pull out the motor and disassemble it down to the last nut. (I would never get it back together again)
In some ways a hot oven (800-1000F) can be detrimental to the real understanding of good dough, since almost anything you put in the oven at those temperatures can easily come out looking like a beautiful hot air balloon.
If you back the temperatures down to 500-650F it can be a "reality check" on your dough making prowess, just as a "naked portafilter" is for the Barrista.
For the past two years I have been working on trying to understand the core principles of "hand mixing". Quality, repeatability and simplicity
were some of my main objectives. I may work up a shorter version and post it here, if I don't the process is posted in the link below. I browse Pizzamaking, Slice and PMQ to name a few.... here is my contribution if anyone would like to try it. (designed to work in any oven, especially at low temperatures)http://2stoneblog.wordpress.com/2012/11/11/gustavsens-knife-trowel-protocol-for-hand-mixing-dough/
As you can see I have not gone into the "fermentation protocols" yet, but would like to get a better simplified (not oversimplified) handle on it some time.
below is the crumb structure of an 8 oz pizza dough ball baked at 550 F (instead of making a pizza out of it, I slid it onto some parchment paper, slit it a few times and baked it.
FWIW, there is a simple way to monitor the log phase; put two poppy seeds a measured distance apart on the surface of your dough. By measuring the increase in distance and employing a little math, you can tell how much your dough has expanded in volume. With a little calculus, you could determine the changes in rate and build a curve. You could even find some markers like the beginning of acceleration and deceleration. I just donít know what you would do with them after that. Though Iím curious to see what you come up with.
Yes that is what I'm looking for.
Thanks for your diligent responses.