I only figured out this morning that tonight is pizza night
so I won't be able to do a longer fermentation.. I made dough at about 8am and will probably be cooking the pizzas at 8pm.
I thought I'd just leave it out of the fridge completely to do a rise.. keeping a moist towel above it and keep the whole bowl covered in plastic.
Would you advise to spend some time in the chiller anyway to slow down fermentation? Our house is a cool 65 dF today (much to my wife's irritation) and it's fairly humid (midwest).
Whichever you would have done- would you have broken the dough into dough balls before this rest period? If so - why?
Today's dough recipe (I had to wing it a bit so I don't know what sort of pie this will make but I was trying to do a NY style, not a Neo) - also I did ounces instead of grams this time:
12 ounces of KA bread flour
18 ounces Gold Medal AP Unbleached
.6 oz Salt
.5 oz olive oil
.25 oz honey
.75 oz IDY
20 ounces water
Would my hydration be 62% here? If so - it seemed VERY wet and I had to finish my hand knead (after fighting the stupid dough hook in my Kitchen Aid) with bench flour (which obviously reduced my hydration even more). Would 100% high protein flour help raise the hydration percentage? I have no idea how I would have worked more water into this dough!
Thanks in advance for any advice.