Author Topic: My Neapolitan Dough How Long It Will Last?  (Read 471 times)

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Offline Pab

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My Neapolitan Dough How Long It Will Last?
« on: November 07, 2014, 12:51:56 PM »
Hello All

Started this dough on Wednesday to use tonight in BS outside, but it`s peeing down here >:( so can`t.

Looking at the picture how long will this dough be good to use.Will it make it to Sunday kept at room temp??

ta

Paul.

Offline Donjo911

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Re: My Neapolitan Dough How Long It Will Last?
« Reply #1 on: November 07, 2014, 01:09:19 PM »
To me that looks very over fermented.  You might try re-balling and putting it in the refrigerator. However, I don't think you'll make it another day (or hour for that matter) on the counter or without re-balling.  You may want to make a new batch of dough now for use Sunday, if that's the plan.
How much / what kind of yeast or culture did you use?
Cheers,
Don
I have done wrong.. but what I did, I thought needed to be done.

Offline Pab

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Re: My Neapolitan Dough How Long It Will Last?
« Reply #2 on: November 07, 2014, 01:13:44 PM »
0.5g IDY

Offline sub

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Re: My Neapolitan Dough How Long It Will Last?
« Reply #3 on: November 07, 2014, 01:15:24 PM »
Hey pab,

Your best option is to knead a new batch tonight for tomorrow !


Offline Pab

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Re: My Neapolitan Dough How Long It Will Last?
« Reply #4 on: November 07, 2014, 01:18:21 PM »
Hello St Sub!

will do mate ,but what a shame, but this why this is a great forum to learn!

ta

Paul.

Offline Donjo911

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Re: My Neapolitan Dough How Long It Will Last?
« Reply #5 on: November 07, 2014, 01:19:19 PM »
I agree with sub.
Wow! only 1/2 a gram.  You have some very high quality IDY! 
For experiments sake - I'd still reball all of them - put them in the fridge and see how they look in 24 hours at 6PM and then again in 48 hours.
Maybe sub can make a recommendation on the amount to use.... but with a 48 hour ferment, you'll still want to use quite a bit less of your "Super-IDY!"
Cheers
Don
I have done wrong.. but what I did, I thought needed to be done.

Offline Pab

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Re: My Neapolitan Dough How Long It Will Last?
« Reply #6 on: November 07, 2014, 01:21:22 PM »
Your welcome to some if you want,just pm me :)

Offline sub

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Re: My Neapolitan Dough How Long It Will Last?
« Reply #7 on: November 07, 2014, 01:29:35 PM »
Maybe sub can make a recommendation on the amount to use.... but with a 48 hour ferment, you'll still want to use quite a bit less of your "Super-IDY!"

I use this tool Pizza2calc  and it's very accurate.

Try to end up with a dough temperature of 23C, a stable room temperature is also indispensable for long fermentation.


Offline moose13

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Re: My Neapolitan Dough How Long It Will Last?
« Reply #8 on: November 07, 2014, 06:13:32 PM »
I agree with Don on this one.
I have had very blown out dough before and reballed, put in the fridge and made it usable.
Worst case make some breadsticks with it!


 

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