Author Topic: some 5 day old dough pies  (Read 577 times)

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Online waltertore

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some 5 day old dough pies
« on: February 03, 2014, 02:40:23 PM »
here are some pep pies from today.  Walter


Online Teddy Ballgame

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Re: some 5 day old dough pies
« Reply #1 on: February 04, 2014, 03:42:41 PM »
How long do you let the dough sit at room temp after a 5 day ferment?

Online waltertore

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Re: some 5 day old dough pies
« Reply #2 on: February 04, 2014, 04:14:41 PM »
We let it sit out the same amount for any cold ferment- minimum 3 hours and can go as far as 6 depending on the state of the dough.  If it is blowing out after 4-6 hours it is not that big a deal.  Just shape and hand stretch vs.  toss.  Managing dough is the hardest part of running a pizzeria and you often have to be able to work with the dough in various shapes throughout a day. Walter

PS:  The 3 hours is probably longer than what would be needed in a home setting because we are warming a stack of dough boxes and the cold stays longer. 


 

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