It’s beyond me how Ciro deal with those dough balls I made huge batch of caputo blue dough <<6000 grams>> with 70% water which came out not as strong as I wanted after mixing 13 min in santos mixer. I was forced to bulk ferment it 16 hrs in the fridge. Then balled & proofed them in tubs for 11 hrs in room temp. The balls looked good & puffy but too soft to work with, they almost melted on my knuckles. how you strengthen a dough like that? impossible I use cake yeast by the way.
Dear Pulcinella, you wrote, "It’s beyond me how Ciro deals with those dough balls." According to Martin Heidegger’s phenomenology (discussed in reply #2713):Skills allow things to show themselves. A skillful person sees things that an unskillful person does not see.
Profoundly meaningful. As I stated in reply #2856, above:
"The tension between dough elasticity and extensibility [construed as 'dough strength'] should be adjusted (primarily via mechanical, biochemical, and temporal means) by a pizzaiolo in a way to induce proper rising and maturation of dough balls. In addition, a pizzaiolo should effectuate a proper balance between dough elasticity and extensibility that is compatible with his particular levels of sensitivity and skills without compromising the essential qualities of the end products. It would not be practical if a pizzaiolo prepares soft and highly hydrated dough balls that he is not skillful enough to handle on the bench."
I do not know how you, under the circumstance at the time, formulated and accordingly mixed your 6-kilo Caputo Pizzeria dough of 70% hydration; nonetheless, drawing from my personal experiences with the Santos fork mixer, the 13-minute mixing was probably not enough to reach a suitable point of pasta that would carry your dough through a relatively long fermentation at the natural room temperature. Consequently, I guess, you were "forced" to resort to cold fermentation, which most probably further deprived your dough—which was originally devised to undergo warm fermentation—of building strength via the biochemical reactions occurring in your dough within the 16 hours it stayed in the refrigerator. So, I am still conjecturing, your cold dough bulk had a "superficial" strength by the time you took it out of the refrigerator and made dough balls, and the domino effect marched onward to the point whereby the dough balls, as you put it, "almost melted on your knuckles". How does one critically evaluate the rheological attributes of a cold dough which are coldly
masked? By the time the dough catches up with the room temperature, if the dough is allowed to go that far at all, it might be too late.
A couple of days ago, I took notice of an argument in another thread (http://www.pizzamaking.com/forum/index.php?topic=40517.0
) concerning cold and warm fermentation. As an amateur pizzaiolo, allow me to briefly propound my opinion, however limited in scope, in that regard.
In my opinion, if one desires to be a "professional pizzaiolo" in the traditional sense, he needs to learn how to use the natural room temperature to his advantage
—does not matter how warm the temperature. This necessitates practical knowledge, skills, and few years of experience. If one hides
the dough in a refrigerator day in and day out, how is he supposed to learn the complexities, qualitative states, and subtleties of dough development, dough fermentation, dough maturation, and et cetera? How is he supposed to sharpen his sensory apparatus in re the dough cues? How is he supposed to build skills?
I sincerely do not mean to offend anyone when I say: At the professional level, if one does not know how to make a proper Neapolitan pizza dough at the natural room temperature, then he has not learned how to make the dough. I have heard plenty of excuses for using cold fermentation from pizza operators. Many of them do so simply because they are not interested in burdening themselves with further culinary responsibilities, learning something new and exacting. (And, sometimes this is a decision influenced more by bu$iness concerns than culinary considerations.) Hence, they take the "art" out of the craft, which may eventually become dull and boring, a thing to do to make ends meet.
What is this post-modern ethics of expediency, convenience, easiness? It is already deemed by many as a virtue, unfortunately. What happened to the spirit of challenging ourselves, overcoming difficulties, turning our weaknesses into strengths, extending our responsibilities farther and farther, and even re-creating ourselves as works of art? If one wants to be a "professional pizzaiolo", he has got to earn it; it won’t come easy; it is a task.
Happy Thanksgiving, everybody!