I am curious if I have a problem, appreciate any input.
I made a dough with the following recipe:
Molino Grassi Typo 00 Italian pizza flour 3700gr
Instant dry yeast 0.25%
This resulted in roughly 6kg of dough which I wanted to make 30 * 200gr. balls from. This was intended for a pizza party on Friday. Pizza's to be baked in my WFO, Neapolitan pizza's is the intention.
I wanted to do a bulk ferment in the refrigerator. I made the dough yesterday (Tuesday) and wanted to take it out of the fridge Friday morning (roughly a 3 day ferment), ball it, keep it somewhat cold (it is roughly 10 degrees Celsius at the moment) and hoped it would be ready to be used on Friday about 18:00
However, when I looked in the refrigerator today, my dough looked like the attached picture. When putting it in the fridge, the dough filled up the box less than half so the dough has risen more than 2 times allready. I punched it back somewhat and put it back in the box. It fills it up about half again...
The short question at this moment is, can I still use this dough on Friday ?
As for what went wrong and my own thoughts about it, I previously made this dough but balled it immediately. That worked OK so that is why I tried this again. However, I have put it all in the box and I now think that it was far from cold. As a minimum I should use cold water from the fridge next time but I now also realize that cooling down a 6kg dough ball will take a long time. I did not measure the temp when I put it in the fridge (another thing that is smart to do next time) but after punching it down it was 11C. I checked the pork meat that is also in there, that was 5C so the dough, after about 16 hours in the fridge, still had not cooled down completely.
Any input appreciated, also if you think I am using the wrong recipe. This was one of the first I bumped in to.
Thanks in advance !
----- small adition to original message ----
Normaly I use a faster dough. I mix, let it rise, ball, 2nd rise and bake. Usualy works fine but this time I desided to use the cold ferment because I have no time shortly prior to the party to do all that work. I anyone has other ideas (same day dough etc) feel free to let me know.