Author Topic: Good Results 48HR Cold Fermentation Dough  (Read 1093 times)

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Offline savor

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  • Posts: 12
Good Results 48HR Cold Fermentation Dough
« on: March 20, 2016, 11:22:43 PM »
Getting some good results with this one. Nothing fancy, thought I'd share the formula, approach, photos

Dough Formula

KABF Flour (100%):    432.9 g  |  15.27 oz | 0.95 lbs
Water (59%):    255.41 g  |  9.01 oz | 0.56 lbs
ADY (0.4%):    1.73 g | 0.06 oz | 0 lbs | 0.46 tsp | 0.15 tbsp
Salt (1.5%):    6.49 g | 0.23 oz | 0.01 lbs | 1.35 tsp | 0.45 tbsp
Veg Oil (3%):    12.99 g | 0.46 oz | 0.03 lbs | 2.89 tsp | 0.96 tbsp
Sugar (4.2%):    18.18 g | 0.64 oz | 0.04 lbs | 4.56 tsp | 1.52 tbsp
Total (168.1%):   727.71 g | 25.67 oz | 1.6 lbs | TF = 0.1452556
Makes one 16" Pie

Steps:
Ingredients mixed in 6QT KA Mixer with dough hook until smooth ( about 6 min at lowest speed )
Bulk Proof covered in oven 100 Degrees for 60 Min
Ball dough, cover, place in fridge for 48 Hours
Remove from fridge 30-40 Min prior to use
Stretch and place on 16" pizza screen
Bake @ 500 D for 13 Min, lower 1/3 oven rack ( no pizza stone )

Note: Photos taken in natural light with Cannon Rebel T5i

Offline NYYC

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  • Location: Calgary, Canada
  • I Love Pizza!
Re: Good Results 48HR Cold Fermentation Dough
« Reply #1 on: March 22, 2016, 04:50:38 AM »
Getting some good results with this one. Nothing fancy, thought I'd share the formula, approach, photos

I don't believe in perfection but damn is that ever close. Beautiful crust.

Offline savor

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  • Posts: 12
Re: Good Results 48HR Cold Fermentation Dough
« Reply #2 on: March 26, 2016, 06:04:21 AM »
Thank you, hope you find the method/ formula helpful.

Offline stormholloway

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  • Posts: 101
  • Location: Austin
Re: Good Results 48HR Cold Fermentation Dough
« Reply #3 on: April 06, 2016, 12:54:23 PM »
Damn near a work for art. How's the flavor?

Offline CaptBob

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  • Posts: 1675
  • Location: Idaho Falls, Id
Re: Good Results 48HR Cold Fermentation Dough
« Reply #4 on: April 06, 2016, 08:23:06 PM »
Really nice work!
Bob


 

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