Author Topic: Balled rise in glad containers... Tops pop off  (Read 1211 times)

0 Members and 1 Guest are viewing this topic.

Offline misterschu

  • Registered User
  • Posts: 198
Balled rise in glad containers... Tops pop off
« on: November 25, 2013, 12:50:02 PM »
Wondering if anyone else has this problem.   My recipe is 500g 00, 20g Ischia starter (about 1:1), 325g water, 13g salt.

After a 12 hour room temp ferment, I divide and ball and rise again in the individual glad containers like many on here do.  This second rise usually takes about 24 hours.  During this second rise I'll come home to find (or hear from another room) the tops popping off of my containers.   The issue comes in that if I'm not there to reclose them, sometimes the top has blown clear off and the top of the dough dries out rendering it basically unusable.

I'd like to believe this is the product of healthy fermentation, creation of CO2, am I right?  The doughs come out tasty and spring well when cooked.


Offline TXCraig1

  • Registered User
  • Posts: 12522
  • Location: Houston, TX
Re: Balled rise in glad containers... Tops pop off
« Reply #1 on: November 25, 2013, 12:52:42 PM »
I don't ever press the lid all the way on. No worries that way.

I don't know this to be the case, but I doubt that the pressure restricting the dough before the lid pops off is good for it.
Pizza is not bread.

Offline Mmmph

  • Lifetime Member
  • *
  • Posts: 825
  • Location: ILM NC
Re: Balled rise in glad containers... Tops pop off
« Reply #2 on: November 25, 2013, 12:55:41 PM »
I poked the lid with the tip of a paring knife. A tiny slit lets the gas out.
Sono venuto, ho visto, ho mangiato

Offline misterschu

  • Registered User
  • Posts: 198
Re: Balled rise in glad containers... Tops pop off
« Reply #3 on: November 25, 2013, 01:05:08 PM »
Ah.  I must've missed those tips in the posts I've read.  Thanks.



Offline deb415611

  • Supporting Member
  • *
  • Posts: 928
  • Location: CT
Re: Balled rise in glad containers... Tops pop off
« Reply #4 on: November 25, 2013, 01:07:03 PM »
I poked the lid with the tip of a paring knife. A tiny slit lets the gas out.

that's what I do too

Offline mitchjg

  • Supporting Member
  • *
  • Posts: 656
Re: Balled rise in glad containers... Tops pop off
« Reply #5 on: November 25, 2013, 01:09:19 PM »
I use containers that have a little gizmo on the top to relieve the pressure.   See here:

http://www.pizzamaking.com/forum/index.php/topic,22232.msg230016.html#msg230016

- Mitch

Offline mkevenson

  • Lifetime Member
  • *
  • Posts: 2203
  • Age: 63
  • Location: Santa Rosa, Ca
  • Roos! Protector of Fowl
Re: Balled rise in glad containers... Tops pop off
« Reply #6 on: November 25, 2013, 01:14:11 PM »
I take one of my wifes LARGE needles, heat the tip, then poke thru the lid. Tiny hole but never had a lid pop.
 
Mark
"Gettin' better all the time" Beatles

Offline mkevenson

  • Lifetime Member
  • *
  • Posts: 2203
  • Age: 63
  • Location: Santa Rosa, Ca
  • Roos! Protector of Fowl
Re: Balled rise in glad containers... Tops pop off
« Reply #7 on: November 25, 2013, 01:16:04 PM »
I use containers that have a little gizmo on the top to relieve the pressure.   See here:

http://www.pizzamaking.com/forum/index.php/topic,22232.msg230016.html#msg230016

- Mitch


Looks like a good container and thoughtful lid .
"Gettin' better all the time" Beatles

Offline BenLee

  • Registered User
  • Posts: 178
  • I Love Pizza!
Re: Balled rise in glad containers... Tops pop off
« Reply #8 on: December 02, 2013, 08:41:42 PM »
One time I had an emergency and wasn't able to go back to my house for 2 days.  I came back and it looked like the dough exploded inside the glad container.  It just kept growing.

Offline Oceans05

  • Registered User
  • Posts: 39
  • Location: Columbia, SC
  • I Love Pizza!
Re: Balled rise in glad containers... Tops pop off
« Reply #9 on: December 04, 2013, 08:41:02 PM »
Im happy someone finally asked this question. In the beginning when I started making pizzas, I also noticed my containers almost popping off, I also poked a tiny hole in the lid afterwards. Thanks to all for the consensus


Offline napoletana4germany

  • Registered User
  • Posts: 45
  • Age: 38
  • Location: Hamburg, Germany
Re: Balled rise in glad containers... Tops pop off
« Reply #10 on: December 05, 2013, 06:31:00 AM »
Wondering if anyone else has this problem.   My recipe is 500g 00, 20g Ischia starter (about 1:1), 325g water, 13g salt.


Offline misterschu

  • Registered User
  • Posts: 198
Re: Balled rise in glad containers... Tops pop off
« Reply #11 on: December 05, 2013, 09:59:59 AM »
napoletana4germany, yikes!! I meant from built up gas pressure, not from my dough rising!

Offline napoletana4germany

  • Registered User
  • Posts: 45
  • Age: 38
  • Location: Hamburg, Germany
Re: Balled rise in glad containers... Tops pop off
« Reply #12 on: December 06, 2013, 03:27:59 AM »
 :-[ oops  8)

Offline malvanova

  • Registered User
  • Posts: 125
  • Age: 61
Re: Balled rise in glad containers... Tops pop off
« Reply #13 on: December 06, 2013, 10:13:37 AM »
 well with that much starter it wont take long to do that, its usualy 8-10% of starter to the weight of flour, how long did it take to do that,was it in the fridge, for a slow ferment in the fridge it depends when the dough is needed for, longer ferment = better flavor of the dough, I've seen some pizzaioli on this forum use as low as 1to5% starter to the weight of flour, but it ferments for 4-5 days in fridge or a very cool room, I do mine at 8% for 3days in fridge,,  try less starter, or use it within 8-10 hrs at 20% starter, it take much time and experimenting to get it right ,,  on this forum there is a lot of info to learn from, good luck
 


 

pizzapan