Author Topic: How long dough good for?  (Read 641 times)

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Offline csafranek

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How long dough good for?
« on: June 14, 2013, 09:49:21 PM »
I did a 24 hour bulk 24 hour balled then in the frige for 3 more days.  Dough balls look good. Do you think they are ok to cook and if so when should I through them out?

Thank you!


Offline Jackie Tran

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Re: How long dough good for?
« Reply #1 on: June 14, 2013, 10:03:33 PM »
If you used commercial yeast (IDY, Ady, or CY) and the balls don't look overblown, then they are still good.  Members have reported using doughs 25+ days out and still making edible pizzas.  Ymmv. 

Offline csafranek

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Re: How long dough good for?
« Reply #2 on: June 14, 2013, 10:04:45 PM »
I used ischia starter. Sorry I should have said that.

Offline Jackie Tran

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Re: How long dough good for?
« Reply #3 on: June 14, 2013, 10:08:02 PM »
I used ischia starter. Sorry I should have said that.

How much compare to the flour weight?  Do the balls smell sour?  How much have they risen from when you balled them? Double in size (100%)?  What temps did you do the bulk and ball at?  Do you like a really sour crust?

Offline csafranek

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Re: How long dough good for?
« Reply #4 on: June 14, 2013, 10:15:17 PM »
1.3% starter. Actually perfect size dough balls as of right now. I like sour dough so that shouldn't be an issue.. I hope  :-D

Offline Jackie Tran

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Re: How long dough good for?
« Reply #5 on: June 14, 2013, 10:18:29 PM »
What was the temp during bulk and balled phases?  Bake them up.  You should be ok.

Offline csafranek

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Re: How long dough good for?
« Reply #6 on: June 14, 2013, 10:19:49 PM »
Oh sorry. About 68.

Offline Jackie Tran

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Re: How long dough good for?
« Reply #7 on: June 14, 2013, 10:22:16 PM »
Go for it.  You should have a sour and chewy crust.  What was the cold fermentation temp?   How fast will you be baking these? 

Offline csafranek

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Re: How long dough good for?
« Reply #8 on: June 14, 2013, 10:26:58 PM »
Whatever the frige is  :-\ not sure...  Baking in WFO around 800-900. I'm going to try them. I have twelve new balls for backup just in case.  Thank you for your help tran! Looking forward to seeing your pizzas out of your new oven purchase. I'm sure your missing your old one. I have a p70 forno bravo but I am going to build a new one soon. Not a forno bravo though.