1st try at bulk followed by balled ferment, questions?

[mkevenson]

I don't know if I have this work flow right or not so I thought I would ask.
A couple nights ago I decided I would mix my dough mixture, 50/50 KABF & Caputo 00 Pizzeria flour, water, cool 58%, and salt. I mixed in my Bosch compact mixer until the dough came away from the sides of the mixing bowl. I then put the dough in a 1 qt plastic container with vented lid in a kitchen cupboard near the floor, 64 degrees. I left it there for 13 hours at which time I removed from the container, hand kneaded until smooth and balled. Back into the container and cupboard for 9 hours. Removed from cupboard and let sit at room temp, about 70 degrees for about 1.5 hours then opened the dough ball and baked my pie.

My question is, did I do anything right as far as bulk then ball ferment? One alternative that come to mind is to hand knead before putting the bulk dough in the container. Since this was my 1st time at bulk fermentation, if in fact that is what I did, just wondering if I did it right or if there are better ways?

Mark

[Tscarborough]

Your eye and your fingers are the best judge of the dough.  Did it feel right, look right, bake right?

[Pete-zza]

Mark,

No yeast?

Peter

[mkevenson]

Mark,

No yeast?

Peter

Well, being near the new year, I thought that the cosmos would take care of the levity!
Yes, I did use ADY about .8g, I need to cut back next time tho as the rise was more than I needed, during bulk ferment.

Mark

[Chicago Bob]

To answer your initial question....I think you did things quite well Mark. After your bulk you can scale/portion your dough and more kneading occurs while you ball up those portions...but maybe that is what in fact you did do.
But as Tom said/asked....how did it feel and look. Most importantly....did it turn out awesome? 

[mkevenson]

To answer your initial question....I think you did things quite well Mark. After your bulk you can scale/portion your dough and more kneading occurs while you ball up those portions...but maybe that is what in fact you did do.
But as Tom said/asked....how did it feel and look. Most importantly....did it turn out awesome? 

Bob, to me AWESOME, is so close to perfection.........Maybe my sights are set high, just the way I am. There are so many variables, I love it. The pie turned out GOOD, consistent, but not AWESOME. My next pie, Bubba's recipe, I liked better, but a whole different style!!!!!!!!!!
I have a hard time sticking with one recipe, as Peter has suggested, kinda like a kid in a candy store.
Next pie is in the mind as I write, dough to follow.

Hope you are well.

Mark

[Chicago Bob]

Bob, to me AWESOME, is so close to perfection.........Maybe my sights are set high, just the way I am. There are so many variables, I love it. The pie turned out GOOD, consistent, but not AWESOME. My next pie, Bubba's recipe, I liked better, but a whole different style!!!!!!!!!!
I have a hard time sticking with one recipe, as Peter has suggested, kinda like a kid in a candy store.
Next pie is in the mind as I write, dough to follow.

Hope you are well.

Mark

Thanks Mark...does your candy store stock Chicago thin pizzas? 
I just scarfed down one an it was down right just about awesome. 
Can't wait till you give it a go...you make good pizzas. 
Bob

[mkevenson]

Thanks Mark...does your candy store stock Chicago thin pizzas? 
I just scarfed down one an it was down right just about awesome. 
Can't wait till you give it a go...you make good pizzas. 
Bob

Bob, funny you should ask. In my store, way on a top shelf, I have found a Chicago thin. I am anxious to try it but the recipe is so faded that I am having a hard time reading it. Soooooo many pies, sooooo little time!

Mark

[Chicago Bob]

When you do get ready to give it whirl and find you can't read that old recipe jus give me a shout....I might have be able to help. 

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