Caputo Red Bag : Is this ok ?

[ronchonou]

Hello,

I have 2 questions about napoletan pizzas.

1st question :

Do you think that what I do is good ?

Flour 100% CAPUTO 00 RED BAG
Water 62%
Cake Yeast 0.1%
Salt 2%

Kneading : 20mn
Bulk rise : 18 hours at room temp
Balled : 4-5 hours at room temp

Do you think is it good ?

Thank You.

2nd question :
If I ball the dough at 8h00am, do you think that the dough balled will be good to put in the oven at 20h00 (8h00 pm) OR I will have to reballed the dough 4-5h before putting them in the oven ?

Thank you very much for yours answers.  

[dellavecchia]

Yes, your recipe looks very good - but what is your ambient room temp? If you room temp is very high, you might up the salt to 2.5% or higher.

In general with NP pizza you want a long balled stage. So your 12 hours balled is great - do NOT reball.

John

[ronchonou]

Thanks dellavecchia

My room temp is average 22°C.

You said that NP pizza need long balled stage.

4-5 hours do you think is good ?

I would like to ball the dough at 8am to put the pizza in the oven at 1pm (13h00).

Thank you again 

[dellavecchia]

I would personally want at least 6 hours balled, but at your room temp it should be fine. Make sure when you ball that it is not too tight and your fermentation is in full swing.

John

[TXCraig1]

FYI -

If it is the 1kg red Caputo "Chef's Flour Tipo 00" that you are using, it is the same flour as the 25kg blue bag (Caputo Pizzeria).

Craig

[ronchonou]

Thank you all 

I will post some pics (if I succeed  )

[ronchonou]

I don't understand, I think the dough is over-fermented.

I started the bulk rise at room temp yesterday at 01:00pm (13h00), and here are 2 pics of the dough today at 08:00am :

http://image.noelshack.com/fichiers/2013/07/1360743408-ferment1.jpg
http://image.noelshack.com/fichiers/2013/07/1360743433-ferment2.jpg

There is a strong smell of alcohol.

I didn't know what to do, so I balled them (in 2 parts) and put them in the fridge to slow down the yeast activity.

What's wrong ?

Thanks a lot  

[dellavecchia]

Unfortunately your dough has gone way too far. My suggestion would be to up your salt to 3% and possibly lower the yeast to .075%. Are you sure you used .1% yeast and not made a math error for 1%?

John

[ronchonou]

Here is exactly what I did :

Flour   368.00gr ---> 100%
Water   228.16gr ---> 62%
Cake Yeast   0.37gr ---> 0.1%
Salt   7.36gr ---> 2%

To make 2 pizzas of 300gr each

I make the 2 pizzas today and I have another problem :
The sides of the pizzas stayed white (in a home oven - 270°C) pre-heated during 1 hour.
I don't know why.

This is a complete fail 

[TXCraig1]

How did you measure your yeast?

Caputo is not designed for the low temperatures of a home oven. It will be difficult to get it to brown without adding sugar.

[ronchonou]

Hello TXCraig1,

For the cake yeast i measure it with a microbalance

I know that caputo is not designed for the home oven but I don't know why during the bulk rise I have a lot of bubble with this weight of yeast.

Do you think that 18h of bulk rise is too long ?

I think that 12 hours is good.

[TXCraig1]

What you did sounds like it should work, obviously it didn't. There could be a dozen possible explanations. If you measured your yeast accurately, my guess is that it may be warmer than you think. A lot of pizza making is experimenting and fine tuning to find what works in your situation.

[bakeshack]

Your dough looks like it has more than 62% water.  It almost looks like a starter.  I have to leave my dough for about 48 hrs in bulk to get that kind of bubbling.  After the 20 min mix, what does the dough look like?  Can you take a picture of that next time?