Author Topic: what should I do pls  (Read 366 times)

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Offline claudebo

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what should I do pls
« on: February 25, 2014, 08:18:52 PM »
I made my regular CI recipe for dough yesterday.
Was planning on having it sit in the fridge for 2.5 days.
Usually it will sit there with no activity for 24 hours
but this time it has already more then doubled and I
have 1.5 days to do.

Should I freeze then batch and make another one?
Treat this as a sponge and mix another one into it
freeze the leftover.
Take a chill pill.
There is 18 cups of dough to feed 20 people Thursday noon

Wonder why it acted so different then other batches

What I did different then usual:

Placed them in a 2 6X6X12 square containers
Just bought them for raising,
Used sealed tops on container
Usually just had plastic with rubber band, so more air tight

Mixed in mixer for 5 minutes a bit more then ususal
Used olive oil

Weight my ingredients versus volume

Any ideas ??

ty
 :-\






Offline anverc

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Re: what should I do pls
« Reply #1 on: February 26, 2014, 06:46:38 AM »
It looks like you changed a lot with your recipe, it's something to stop yourself from doing before the next party (I've made this mistake once before as well, but only once ;))

I don't know what I'm talking about, but while you wait for a proper answer:
I'm guessing they will need more info, like what does your recipe look like?
Weighing instead of volume could equal big changes. did you convert your old recipe by weighing out the volume it had previously asked for?
Mixing an additional 5 minutes would also heat the dough up a lot more which would cause it to rise more as well
i'm making a pizza utility app.  check it out and give suggestions! http://www.pizzamaking.com/forum/index.php?topic=30444.0

Offline pythonic

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Re: what should I do pls
« Reply #2 on: February 26, 2014, 08:26:08 PM »
You can always go for the reball to try and prolong the dough so it doesn't burst.

Nate
If you can dodge a wrench you can dodge a ball.

Offline claudebo

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Re: what should I do pls
« Reply #3 on: February 26, 2014, 09:28:44 PM »
That's what I did Nate, except I had it itwo batches in a containers. 
Just hoping the dough does not get exhausted. 
Thanks for the feedback Anverc,Nate!!

Offline The Dough Doctor

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Re: what should I do pls
« Reply #4 on: February 27, 2014, 10:46:00 AM »
Claudebo;
It sounds like you put the dough into the containers, sealed them closed and then went to the refrigerator. This would create a dead air space around the dough thus insulating it from the cooling air and allowing the dough to continue rising. Due to the heat of metabolism the dough will actually continue to gain heat, thus further speeding up the fermentation process.
Tom Lehmann/The Dough Doctor

Offline Divani

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Re: what should I do pls
« Reply #5 on: February 27, 2014, 02:35:21 PM »
Perhaps you mixed for a longer time and for that reason started off with a warmer dough, causing more initial fermentation. ???