Author Topic: 77F Fermentation - need some input please  (Read 718 times)

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Offline TXCraig1

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77F Fermentation - need some input please
« on: January 15, 2013, 01:55:03 PM »
If anyone has any successful commercial yeast formulas that involve only room temperature fermentation at or very near 77F, please post:

Yeast type (ADY, IDY, CY)
Yeast amount (as a % of the flour)
Total fermentation time (bulk + balls)
Fermentation temp (if other than 77F)

Thank you!
« Last Edit: January 15, 2013, 05:20:33 PM by TXCraig1 »
Pizza is not bread.


Offline Pete-zza

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Re: 77F Fermentation - need some input please
« Reply #1 on: January 15, 2013, 05:30:23 PM »
Craig,

Is 80 degrees F too far away from 77 degrees F?

Peter

Offline TXCraig1

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Re: 77F Fermentation - need some input please
« Reply #2 on: January 15, 2013, 05:42:48 PM »
Yes, but any data I can get I can use.
Pizza is not bread.

Offline Giggliato

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Re: 77F Fermentation - need some input please
« Reply #3 on: January 15, 2013, 11:28:44 PM »
Are you asking for commercial pizza operations that use room temperature fermentations? or pizza made with commercial strains of yeast?

Offline TXCraig1

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Re: 77F Fermentation - need some input please
« Reply #4 on: January 16, 2013, 12:02:51 AM »
Are you asking for commercial pizza operations that use room temperature fermentations? or pizza made with commercial strains of yeast?

It doesn't matter where the recipe comes from. I'm only interested in commercial (baker's) yeast.

Thanks.
Pizza is not bread.

Offline Giggliato

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Re: 77F Fermentation - need some input please
« Reply #5 on: January 17, 2013, 06:29:42 PM »
Mr. Spangler at Apizza scholls uses a fermentation at around that temp, the pizza there is very good and I've made it myself a few times at home and it comes out great. Unrefrigerated fermentation is the way to go, if you don't mind stopping sales of pizza when you run out of dough.

This thread has the formula,

http://www.pizzamaking.com/forum/index.php/topic,11994.0.html


 

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